Fabienne's Black Olive and Curry Deviled Eggs

Fabienne's Black Olive and Curry Deviled Eggs

Curry marries black Kalamata olives to produce a rich, distinctive deviled egg. Be sure to make enough: your guests will ask for more!

Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
68 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves.
Fabienne's Black Olive and Curry Deviled Eggs
Fabienne's Black Olive and Curry Deviled Eggs
Fabienne's Black Olive and Curry Deviled Eggs

Ingredients

  • 6 eggs
  • 1 teaspoon lemon juice
  • ½ teaspoon onion powder
  • 3 tablespoons mayonnaise
  • ½ teaspoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, crushed
  • 6 pitted Kalamata olives, finely chopped
  • ½ teaspoon Madras curry powder

Categories

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