Curried Deviled Eggs

The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 108 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup mayonnaise
• 2 teaspoons curry powder
• ¼ teaspoon ground turmeric
• 1 teaspoon chicken bouillon granules
• 1 teaspoon poppy seeds
• ¼ cup prepared yellow mustard
• ½ teaspoon dried minced onion
• ½ teaspoon ground coriander
• 24 eggs
• 2 tablespoons horseradish sauce

Recipe Instructions

Step 1

Place eggs into a large 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. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.

Step 2

Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.

Step 3

Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.