Time 1h Yield 12 Number Of Ingredients 8 Steps:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
Time 42m Yield 4 servings Number Of Ingredients 10 Steps:
Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator. Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt. Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together. Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
Number Of Ingredients 8 Steps:
Halve the eggs lengthwise and scoop the yolks into a bowl; mash the yolks with a fork (or pulse in food processor). Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon or pipe into the egg white halves. Garnish with paprika; chill before serving.
Time 1h Yield 12 Number Of Ingredients 8 Steps:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
More about “kimberlys curried deviled eggs recipes”
Time 45m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Lay the eggs in the pan and add cold water to cover. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.) Transfer the eggs to the boiling water, bring to a boil again, and let boil for 10 seconds (this expands the shell from the egg.) Remove eggs, and place back into the ice water. *Chillingthe eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15-20 minutes. Chilled eggs are easier to peel, as well. The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days. Leaving egg whites intact, gently remove yolks. In medium bowl, mash yolks with fork; stir in all remaining ingredients. Spoon rounded Tbs of the mixture into each egg white half, or pipe mixture with large star tip. Cover and refrigerate. Remove from refrigerator 30 minutes before serving. (Deviled eggs can be made up to 1 day ahead.).
