Julie's Deviled Eggs
"These will get gobbled down as fast as you can put them out on a plate. :) At first I thought it would be silly for me to enter my recipe in for them, because it's so simple. But like my Mom's tartar sauce recipe which you can find here, my family likes deviled eggs which are not at all sweet. People always rave about them when I make them this way, so I think it's worth sharing the recipe. Picnic storing and serving tip: fit two filled halves together, wrap in waxed paper or other kitchen wrap, and twist the ends!"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
24
ingredients
- 1 dozen egg, hard boiled
- 1⁄2 cup mayonnaise (not Miracle Whip)
- 2 tablespoons dried onion flakes
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon garlic powder
- salt and pepper, to taste
- paprika, for garnish
directions
- Peel the eggs (I usually do it under running water, for ease) and slice them in half lengthwise.
- Slip the yolks out and place them in a small bowl; break up the yolks by pressing them through a fork.
- Add the mayo, dried minced onion, curry, garlic, and salt and pepper to taste, and moosh around with the fork until it's all mixed/creamed together well (if you like, you can use an electric mixer-it's up to you); you can add a little mayo to get the texture you prefer.
- Fill the egg white halves with the yolk mixture and sprinkle each half with a little paprika; set them on the serving plate.
- If you can chill them for at least 30 minutes before serving, that's great- otherwise, put'em on the table and step back quickly before you're run over by your guests.
- A note re the dried minced onion: I use this ingredient in a lot of recipes because of the texture and taste; I like the way they add a tiny bit of crunch and a wonderful flavor to the eggs.
- Sometimes I add some chili powder, Tabasco, or jalapeno for a little kick, depending on the guests I'm making them for.
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Reviews
-
What a treat from the old hum drum mayo only. These were good. I added a bit of tabasco to really spice it up a bit. They disappeared quickly. -
I tried these again with 1/4 teaspoon of curry, now that I am getting used to curry. I will now go back to 1/2 teaspoon of curry. I LOVE these deviled eggs!! -
We really enjoyed these eggs. The curry powder added a very pleasant bit of zip without being overpowering. The sprinkle of paprika is very attractive. Very, Very tasty and low-carb too! -
these were really good, actually I am eating them right now! I didn't have any dried onion flakes so I used a little bit less of some onion powder (didn't want it to be overpowering). I have never had deviled eggs with curry and I'll probably make them this way again. -
I liked the spice combination (including the optional chili powder), but all together it seemed a little overpowering. I would make these again, but cut back on the seasonongs a bit. Thanks for posting.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
