Deviled eggs have to be one of my all-time favorite appetizers. I made this recipe, which is based on a standard recipe and then kicked up with a little curry powder, to bring to a neighbor’s 4th of July BBQ and they were gobbled up in about five minutes flat. I ended up having to make a second batch later in the weekend just for my family! Thankfully, they're very easy to make:
- 1 dozen cage-free organic eggs
- 5 Tbsp. mayonnaise
- 1 Tbsp. good quality Dijon mustard
- 1 tsp. curry powder
- 1/2 tsp. apple cider vinegar
- salt and pepper to taste
- parsley for garnish
Hard boil the eggs and let them cool. Peel them and slice each one in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add the next four ingredients. Season with salt and pepper, and make sure all the ingredients are thoroughly mixed. Use a melon baller or small spoon to gently fill the egg halves with the yolk mixture. Garnish with parsley and serve.
