My Mom is infamous for her deviled eggs. I remember her getting asked for the recipe regularly, but of course, it was the “a little bit of this, and a little bit of that” kind. I think people liked them so much because they didn’t have any chunks or crunchy bits in the creamy yolk part.
I made them often enough to memorize the recipe, and just recently measured the ingredients out as I went along so I could give it to my own kids one day (especially our oldest son, who can’t get enough of these things!).
A little curry yellows up the yolks and adds a wonderful flavor that is not overpowering. Mayo keeps the filling creamy (Duke’s is on-plan for Trim Healthy Mamas); dried parsley, a little mustard, a pinch pinch of mineral salt, black pepper, and paprika finish off these deviled eggs.
Made with no special ingredients, these deviled eggs make for a deliciously easy, protein packed, grab-n-go snack. They will keep well for 5 days in the fridge stored in an air tight container.
A few tips for hard-boiling eggs:
- Use “old” eggs; ones that have been sitting in the fridge for 2-3+ weeks will peel much better than fresh eggs.
- Adding a little salt and vinegar to the water will keep your eggs from cracking while they boil and also makes them easier to peel.
- Make sure you rinse the eggs in freezing cold water (or set them on ice) after they’ve been boiled to stop the cooking process.
- If your yolks end up with a little grey around the edges, no need to worry; it just means that they’ve been over cooked a bit. They will be a little drier, but you can add more mayonnaise to the filling and no one will ever be able to tell.
These deviled eggs are a Trim Healthy Mama S because they make use of the yolk – a good, healthy fat!
Deviled Eggs make a fantastic, high-protein, grab-and-go lunch or snack! This recipe comes from my Mom and is still my favorite! A THM S.
- 12 eggs
- 1/2 cup mayo
- 1 tsp dried parsley
- 1/2 tsp prepared mustard
- 1/2 tsp curry powder
- pinch of sea salt
- pinch of black pepper
- paprika for garnish
- To hard-boil your eggs, set them in a single layer in a saucepan and cover them with with an inch of cold water, a splash of vinegar, and a pinch of salt. Bring to a boil over medium heat. Cover, remove from heat, and set the timer for 10-12 minutes, depending on how hard you want your yolks to be. Rinse eggs immediately in cold water, then set them in fridge until you're ready to peel.
- After you've peeled the eggs, slice each one in half length-wise. Pop or scoop out the yolks into a separate bowl. Add mayo, parsley, mustard, curry powder, sea salt, and pepper to yolks. Beat until smooth. Pipe filling into egg whites. Sprinkle with paprika.
- Store in an air tight container.