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Ingredients50 m servings 68 cals
Original recipe yields 12 servings (12 deviled eggs)
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in mayonnaise, olives, mustard, lemon juice, curry powder, onion powder, vinegar, and garlic.
- Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves.
- Cook's Note:
- If you're bringing these to a party, small sprigs of parsley will add a colorful touch.
Per Serving: 68 calories; 5.7 g fat; 1 g carbohydrates; 3.2 g protein; 94 mg cholesterol; 117 mg sodium. Full nutrition
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