Amy’s Deviled Eggs

Amy’s Deviled Eggs

1 dozen eggs, hard boiled
½ to 1 cup mayonnaise
2 tablespoons strong Dijon mustard
¼ tablespoon garlic paste, or more
½ tablespoon curry powder, or more
Salt and pepper to taste
Chives, finely chopped

Boil eggs. Peel and cut in half lengthwise. Carefully pop out yolks into a bowl. Add ½ cup mayonnaise, mustard and seasonings. Mix thoroughly until there are no lumps. You want the consistency to be thicker than pudding, but not look dry. Add more mayonnaise until you get a smooth, creamy texture. Add more spices to taste (I like mine with a strong curry flavor!).

Using a spatula, put yolk mixture in a Ziploc bag, working it toward one of the bottom corners. Cut the corner off and pipe the yolk in a circular pattern into the egg whites. Sprinkle with chives.

Originally published in “All In One Basket”