“This is a deviled egg recipe that was inspired by an Amish egg salad recipe.” - by Kimberly
Ingredients
Adjust Servings
Original recipe yields 12 stuffed egg halves
Directions
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 73 cal
- 4%
- Fat
- 6.2 g
- 9%
- Carbs
- 1.2 g
- < 1%
Based on a 2,000 calorie diet
Share It
Reviews (12)
Rate This Recipe
"This is an awesome recipe. In my family we do not care for pickle relish. So...I tried chopped up black olives. AMAZING. Curry and black olives go great together. Thanks for the recipe...." See more"
Nicolette
"I made this recipe as close to the submitter's original intent as possible. I had no stone-ground mustard (NOT to be confused with ground mustard, which is in dry powdered form), instead opted for a ..." See morespicy brown mustard and added as the recipe suggests -- to taste. Once the filling was mixed, I found it a little dry, but an extra dollop of mayo solved that. Admittedly, I'm not a tremendous fan of deviled eggs 'as-is'.... so I smashed some up and made a pretty tasty egg salad sandwich :) Thanks Kimberly!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
