Classic devilled eggs
Devilled eggs are a familiar snack for Easter, a festive lunch or drinks. This version gets its flavour from mustard, curry powder and a small amount of apple cider vinegar.
Serves: 4 people, 16 devilled egg halves
Preparation: approximately 15 minutes
Cooking: approximately 15 minutes
Total time: approximately 30 minutes
Ingredients
- 8 eggs
- 2 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon mustard
- 2 teaspoons curry powder
- smoked paprika, for garnish
Preparation
- Cool the eggs
Prepare a large bowl of cold water so you can cool the boiled eggs immediately. - Peel and halve the eggs
Peel the completely cooled eggs and cut them in half lengthways. Carefully remove the yolks from the whites and place them in a bowl. Arrange the egg white halves on a serving platter.
Method
- Boil the eggs
Bring enough water to the boil in a saucepan. Carefully lower the eggs into the boiling water and cook them for 10 minutes over a medium heat, so the water continues to boil gently. Then transfer the eggs directly to the cold water and allow them to cool completely. - Make the filling
Mash the egg yolks as finely as possible with a fork. Add the mayonnaise, apple cider vinegar, mustard and curry powder. Stir until you have a smooth, firm filling. - Fill the eggs
Spoon the filling into a piping bag and divide it evenly among the sixteen egg white halves. - Garnish the eggs
Just before serving, sprinkle the devilled eggs very lightly with smoked paprika and serve them on a platter.
