Rating: 4 stars
23 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

This is a deviled egg recipe that was inspired by an Amish egg salad recipe.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
12
Yield:
12 stuffed egg halves
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.

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  • Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

Nutrition Facts

73 calories; protein 3.3g; carbohydrates 1.2g; fat 6.2g; cholesterol 94.2mg; sodium 130.5mg. Full Nutrition
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