Simple Deviled Eggs
Here is a quick and no-fuss recipe for deviled eggs. This particular recipe is not very spicy and is a good choice for a picnic or a snack for children and a variety of different palates. Omit the sweet pickle if you want it even less spicy. The egg yolk filling is quite firm. Add more mayonnaise or pickle juice if you want it softer. If you want a totally smooth consistency, mix the egg yolks with the ingredients in a food processor. More mayonnaise will give the yolks more flavor. Using homemade mayonnaise would make this recipe awesome.
3-4 TBS mayonnaise
1 tsp mustard
1 ½ TSP finally chopped sweet pickle
a dash of pickle juice
½ tsp salt
freshly ground pepper
1/8 tsp curry powder
1-2 TBS finely chopped chives
paprika to sprinkle over the finished eggs
Bring the eggs to room temperature which will prevent them from cracking. Place the eggs in a single layer in a saucepan, so they cook evenly. Cover them with cold water and raise it quickly to a boil. Cover the pot, turn off the heat and let stand for 12 minutes.
Drain immediately and fill the saucepan with cold water. Chilling the eggs will prevent the green circle around the egg yolk. Tap each egg firmly and shell the eggs under running cold water. Put the eggs in the refrigerator for half an hour. This way, you can cut them more cleanly.
Slice the eggs in half lengthwise, and carefully remove the yolk. Mash yolks with mayonnaise. Add the diced sweet pickles, mustard, curry powder, salt and pepper. Stir well. Spoon the yolk mixture into the egg whites and sprinkle with a a dash of paprika and chives.