#239 The Case of Devilled Eggs

I like my Devilled Eggs devilish (thus the chilli pepper flakes)! How about you?

Devilled Eggs

6 extra large or jumbo eggs, hard-boiled and shelled

1 tablespoon mustard

3 tablespoons mayonnaise

1/4 teaspoon curry powder

pepper

chilli pepper flakes

Slice the eggs in two, lengthwise, wiping off your knife between cuts to keep egg edges clean.

Separate the yolks from the whites—setting the whites on your serving dish and dropping the yolks into a small bowl.

Mash/whip the yolks gradually with the mustard, mayonnaise, curry powder and pepper to taste until you have a light, creamy and smooth paste.

Fill a piping bag with your yolk filling and pipe it into your white "boats".

Sprinkle with chilli pepper flakes to taste.

Makes 12 Devilled Eggs.

♥ Becki

PS Sure, Devilled Eggs can be made ahead. Store your white "boats" upside down on a clean cloth, to absorb moisture, in a sealed container, in the fridge. Store your yolk filling in the piping bag, in the fridge. Assemble just before serving.

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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