April 12, 2012

Deviled Eggs

We really like deviled eggs around here. In fact, I've made them with the last few meals. I got a new recipe for them from Vocalpoint. You should give this one a try:

Curried Deviled EggsThe filling for these eggs involve a simple whisking, and then the toppings are all up to you! For a fancier touch, you can pipe this mixture out of a piping bag with a decorator’s tip, but they’re just as delicious straight from the spoon and into the solid white.

Serves 6 as an appetizer or snack

6 hard-boiled eggs, peeled, sliced in half lengthwise, yolks set aside
¼ cup mayonnaise
1 tsp curry powder
1 tsp honey
1 tbsp Dijon mustard
2 tbsp sweet pickle relish
Topping options: Crumbled bacon, a sprinkling of dill or chives, paprika, smoked sea salt.

Combine the egg yolks, mayo, curry powder, honey, mustard, and relish in a bowl and mix thoroughly to combine. Taste the filling and adjust your seasonings. If it needs to mellow out, add a bit more mayo. If it could just a bit more kick, mix in a bit more mustard and relish.

Arrange the egg halves upright on a plate. Make sure the bottoms of the eggs are completely dry, or they could slide right off when in motion. Gently spoon or pipe the yolk mixture into the hollows of the eggs. Sprinkle with your topping of choice and enjoy!

Nutritional info per serving: 139 calories, 12 g fat, 187 mg cholesterol, 217 mg sodium, 75 mg potassium, 1.8 g carbohydrates, .2 g sugar, 6.3 g protein.

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