Easter is just a couple weeks away and that means we’ll all have extra boiled eggs. This recipe for Curried Deviled Eggs is one delicious way to use them.
Curried Deviled Eggs
6 Boiled Eggs, peeled
1/3 Cup Mayonnaise
2 Teaspoons Yellow Mustard
1 Teaspoon Curry Powder
1/4 Teaspoon Salt
2 Tablespoons Celery, minced
2 Tablespoons Zucchini, minced
Sweet Paprika for garnish
- Cut the eggs in half, placing the yolks into a bowl and the whites on a serving plate.
- Combine the egg yolks with the mayonnaise, mustard, curry powder, and salt. Stir until completely combined. Add the celery and zucchini to the filling mixture and stir to incorporate.
- Fill the egg cavities with the filling, mounding it up for a nice, generous portion. Garnish each egg with a bit of paprika. Cover and chill thoroughly before serving. Store leftovers, covered, in the refrigerator. Curried Deviled Eggs will keep for three days.
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