Curried Deviled Eggs

[mos]

I made these for a snack for my co-workers (trying to get everyone to live healthier and give up the Doritos) and one gal asked me for the recipe! Well, you know that I was ready and eager to provide. I asked if she was planning a picnic or cook-out and she said no!

Her children loved curry dishes that she prepared but wouldn’t eat eggs. All they wanted for breakfast was toast and jam since she wouldn’t let them eat sugary cereals, oatmeal, or anything that she though was good for them. She thought that this with with their favorite toast and jam with milk or juice might turn the tide for getting some protein in them first thing in the morning!

LOL!

So I present it to you…
Curried Deviled Eggs
6 large eggs (I used a dozen, but reduced it to feed the average family)
4 tbs mayonnaise
2 tsp lemon juice
1/2 tsp curry powder
1/2 tsp ground mustard
salt and freshly ground black pepper, to taste
2 tsp finely chopped chives or finely chopped green onion tops, for garnish
Place the eggs in a medium saucepan and cover with water to about an inch above the eggs.
Cover the pan and bring to a full boil over high heat.

Leaving the cover in place, remove the pan from the heat and let stand for 17 minutes.
Pour off the hot water and cover with ice cold water. When the eggs are cold, peel under running water.
With a sharp knife, slice the eggs in half lengthwise. Set on an egg plate or platter.

Scoop the yolks into a medium bowl..
With a fork mash the yolks. Add the mayonnaise, lemon juice, curry powder, and mustard. Taste and add salt and pepper, as needed.

Using a small spoon or cookie scoop, fill the egg white halves with the yolk mixture.
Sprinkle with finely chopped chives or finely chopped green onion tops.
Makes 6 servings or two halves each.
Note — see…I’m not the only person that thinks deviled eggs have more value than just a side for a picnic or cook out! LOL!

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