Spicy Deviled Eggs

Tips For Making The Perfect Deviled Eggs

• The fresher the egg, the harder it is to peel the shell off once it’s hard-boiled, so use eggs that are at least five days old.
• When slicing the eggs in half, wet the knife to help ensure a clean cut through the yolk.

photo credit: maya visnyei

Servings

8servings

Servings

8servings

• Course Breakfast, Brunch, Snacks
• Cuisine Appetizers, Eggs

Ingredients

• 4 large eggs hard-boiled
• 1-1/4 tbsp low-fat mayonnaise
• 1 green onion finely chopped
• big pinch curry powder
• small pinch ground ginger
• 8 cilantro sprigs

Servings: servings

Units:MetricUS Imperial

Ingredients 4 large eggs hard-boiled 1-1/4 tbsp low-fat mayonnaise 1 green onion finely chopped big pinch curry powder small pinch ground ginger 8 cilantro sprigs Servings: servings Units:MetricUS Imperial

Course Breakfast, Brunch, Snacks Cuisine Appetizers, Eggs

Instructions

1. Cool eggs thoroughly. Peel off shells; gently slice eggs in half lengthwise. Remove yolks to a small mixing bowl and set whites aside.
2. To yolks, add mayonnaise, green onion, curry powder, ginger and lime juice. Mash together with a fork until smooth; season to taste with salt and pepper.
3. Carefully spoon equal amounts of yolk mixture into egg white cavities. Sprinkle tops of filled eggs with cayenne and garnish with a cilantro sprig.

Recipe Notes

Nutritonal Info: Per half deviled egg,: 43 calories, 3 g protein, 3 g fat (1 g sat­urated fat), 1 g carbohy­drates, 0 g fibre, 106 mg cholesterol, 39 mg sodium

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