Prep 15 mins
Cook 15 mins
I love deviled eggs, especially in the summer with picnic food and barbeque.
- 12 large eggs
- kosher salt
- 1⁄2 cup mayonnaise (preferably homemade)
- 2 teaspoons Dijon mustard
- 2 teaspoons sweet pickle relish
- 1 pinch curry powder
- 1 pinch cayenne
- 1 pinch sea salt
- 2 teaspoons snipped chervil or 2 teaspoons chives
- Put the eggs in a large saucepan with enough water to cover by 2 inches.
- Add some salt.
- Bring to a boil over high heat.
- As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
- Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
- Gently crack the shells under water to loosen, then remove the shells.
- Halve the eggs and scoop out the yolks.
- Mash the yolks well, then add the remaining ingredients except the chervil or chives.
- Mix well.
- Taste, adjust the seasonings.
- Fill the egg halves withe the filling.
- Can be prepared about 4 hours before serving.
- Sprinkle with the chervil or chives just prior to serving.
This was a nice, easy recipe to prepare-the egg filling was pretty, the chives a very nice touch. I sprinkled the cayenne on top with the chives. Thanks for sharing! Di
Oh yes; Had the pinochle group over the other night 7 people awaiting to be amazed, heavy expectations, but these eggs hit the spot. made 36 eggs, yes!! 72 servings, I figured 2 maybe four each, then the home gang had put in a request for extras, they were flat out of luck. There were none left, I used chives and sprinkled the cayenne as Di suggested, there were not too subtle suggestions that I could "make enough for everybody next time" Going through your recipes assiduously now.Thanks LuluB
A tasty twist to the regular deviled egg. I used dill pickle relish and the taste was delicious. Thanks P-4!