Curry Deviled Eggs with Parsley
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Steamed hard-cooked eggs are halved and the yolks mashed with mayonnaise, parsley, lemon, mustard powder, curry powder and cayenne, then piped back and topped with parsley leaves.
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Method
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Equipment
- medium saucepan with a lid and steamer basket
- large bowl of iced water
- sharp knife
- small bowl, fork and spatula
- sandwich bag or piping bag
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 138 kcal |
| Protein | 7.5 g |
| Carbohydrate | 0.9 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.1 g |
| Fat | 11.3 g |
| of which saturates | 2.7 g |
| Fibre | 0.3 g |
| Salt | 0.39 g |
Protein per 100 kcal
5.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Eggs
- 7 large eggs 1 extra in case one tears
Filling
- 45 g mayonnaise
- 1 tbsp flat-leaf parsley, finely chopped
- 1½ tsp lemon juice
- ½ tsp English mustard powder
- 1 tsp mild curry powder
- 0.5 g fine sea salt or table salt a pinch
- 1 pinch cayenne pepper
To serve
- 12 small parsley leaves, to garnish
- 1
Steam. Steam the eggs 13 minutes.
- 2
Chill. Ice them 15 minutes and peel.
- 3
Halve. Halve and remove the yolks.
- 4
Mash. Mash the yolks smooth with the mayonnaise.
- 5
Season. Mix in the parsley, lemon, mustard powder, curry and cayenne.
- 6
Pipe. Pipe into the whites and top with parsley leaves.
Storage
Refrigerate covered and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
