Devilled curried eggs

Devilled curried eggs

Devilled curried eggs

7 hard boiled (large) eggs

2/3 cup of mayonnaise

Good pinch of salt

Squeeze of lemon

1 teaspoon of your favourite curry powder

A couple of drops of your favourite hot sauce

Good pinch of white pepper

(optional) Smoked sweet paprika for sprinkling

(optional) Small slivers of spring onions / dill for garnishing

(optional) salmon eggs for garnishing

Devilled curried eggs without the salmon egg topping

Peel your hard boiled eggs and slice them in half.

Pop the cooked yolks into a mixing bowl and mash them with a fork.

Add all of your other ingredients and keep mashing to make it as smooth as possible. Season to taste, cover with cling film and pop them in the fridge to allow them to set a little.

When you’re ready to eat them, using a piping bag to pipe your egg yolk mixture back into your cooked egg whites and serve.

Garnish with a sliver of spring onion and a sprinkling of sweet smoked paprika and salmon eggs.

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