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Curried Deviled Eggs

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
60 min
SERVINGS
12 servings
Lunch Amish
Curried Deviled Eggs
Ingredients
  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon stone-ground mustard, or to taste
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried parsley
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon ground black pepper
  • 1 pinch paprika for garnish
Instructions
1
Place the eggs in a saucepan, making sure they're not overlapping, and fill it with water to reach about 2.5 centimeters above the eggs. Cover the saucepan and heat it over high intensity until the water reaches a rolling boil. Take the saucepan off the heat source and let it sit for 15 minutes, allowing the eggs to cook gently in the hot water. Carefully pour off the water and submerge the eggs under a gentle flow of cold water to stop the cooking process. Wait until they've cooled down completely before peeling them. Cut each egg in half lengthwise and carefully remove the yolks to a bowl, where you can mash them with a fork.
2
Combine mayonnaise, mustard, curry powder, chopped parsley, pickle relish, and a pinch of pepper in the bowl with the mashed yolks until everything is well incorporated. Spoon this mixture into the egg white halves, filling them up completely. Top with a sprinkle of paprika and refrigerate until ready to serve.