Curried Deviled Eggs

Begin by boiling the eggs for 20 minutes or until fully cooked. Rinse the eggs in cold water to cool them down and remove the shells. With a serrated knife, slice each egg in half lengthwise and remove the cooked yolks to a separate bowl.

Mash the egg yolks with a fork and add the mayonnaise, yellow mustard, red curry powder, and a pinch each of salt and black pepper, to taste. Mix until creamy, adding more mayonnaise if needed. The amount of the spices can be adjusted to your tastes; don’t feel tied down to the amounts I’ve listed!

When the egg yolk mixture is creamy and delicious, you can either spoon or pipe it directly into the waiting egg whites. An easy way to pipe the yolks if you don’t own a pastry bag is to spoon the yolk mixture into a Ziploc bag and cut the tip off one corner.

After all the yolk is back together with the whites, sprinkle the top with the Spanish paprika and serve!