Recipes for Deviled Eggs, How To Videos and Cooking Tips
Recipes for Deviled Eggs
The perfect appetizer or side dish for brunch, everyone knows how hard it is to turn down deviled eggs!
4 Tbs. mayonnaise
1/2 tsp. curry paste (I use Pataks mild. You may wish to reduce or increase the amount)
1 tsp. lemon juice Parsley or cilantro to garnish, chopped (optional)
Hardboil and peel the eggs, then slice in half lengthwise. Gently remove the yolks, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency. Put this mixture into a sandwich-sized zippered baggie and, while carefully squeezing as much air out as possible, zip the top.
Cut a small hole approximately 1/2-inch in diameter in one bottom corner of the baggie. Squeeze out portions of the mixture through this hole into each egg half. Garnish if desired with parsley or cilantro. Arrange on serving plate or store, covered, in the refrigerator.
More Recipes for Deviled Eggs:
Deviled Eggs with Less Mess
To make deviled eggs with no mess put eggs yolks from hard boiled eggs in plastic sandwich bag. Add remaining ingredients, close bag and mix. When finished cut small tip off corner of bag and squeeze into hollowed egg white, then simply throw away the bag. No mess, no fuss.This is replaced by the Flash content.