These Curry Deviled Eggs are a twist on the traditional classic, throwing a little Korean flair in for good measure. They are full of so much flavor and were gone FAST!
12eggsBoiled, Peeled and Sliced in Half Lengthwise
½cupmayonnaise
2tablespoonsgreen onionsminced, the white and light green part only - save the rest for another dish!
2teaspoonscurry powder
salt and pepperto taste
Instructions
If you haven't peeled your hard boiled eggs yet, do that and slice them in half lengthwise.
In a medium size bowl, combine the mayonnaise and the hard cooked yolks of the eggs.
Stir in the green onions, curry powder, salt and pepper and blend well. I usually use a mixer for this, simply because it makes the mixture smooth and easy to use at the end.
Now, using a spoon, a pastry bag, or even a baggy with a tiny hole cut into one corner to pipe the yolk mixture into your egg white halves. I didn't make mine all pretty here, but you totally can. Decorative piping tips are perfect for this!
Sprinkle some paprika over the top to add some color, or try something different like sesame seeds. So yummy!