Devilled Eggs

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5 from 3 votes

A plate of Devilled Eggs is the ultimate party starter!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American, Australian, British, New Zealand

Servings: pieces

Calories: 51kcal

Author: Libby Hakim

Ingredients

5 eggs
2 tablespoons mayonnaise
1 teaspoon grated or very finely chopped onion
pinch curry powder
pinch mixed herbs
salt and pepper (to taste)
paprika or finely chopped chives (to garnish)

Instructions

Place eggs in a saucepan and cover with cold water. Bring to the boil and then turn off the heat. Let eggs sit in hot water for 10 minutes.
Once the 10 minutes has elapsed, place eggs in cold water (add some ice cubes to ensure water stays cold) for another 10 minutes.
Carefully peel shell from eggs and cut eggs in half, lengthways, using a sharp knife.
Scoop yolks out of eggs using a teaspoon. Place into a bowl and mash with a fork.
Add mayonnaise, grated onion, curry powder, mixed herbs and a little salt and pepper to the bowl. Mix with fork until smooth.
Use a piping bag and nozzle to fill the eggs, or simply spoon the mixture into the hollows left by removing the yolks.
Sprinkle with paprika or chopped chives.

Notes

Storing: They should keep for 2-3 days if covered and refrigerated.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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