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Fabienne's Black Olive and Curry Deviled Eggs

Fabienne Riesen

"Curry marries Kalamata olives to produce a rich, distinctive flavor. Be sure to make enough: your guests will keep asking for more!"
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Ingredients

50 m servings 68 cals
Original recipe yields 12 servings (12 deviled eggs)

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Directions

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  • Prep

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  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.
  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.
  3. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves.

Footnotes

  • Cook's Note:
  • If you're bringing these to a party, small sprigs of parsley will add a colorful touch.

Nutrition Facts


Per Serving: 68 calories; 5.7 g fat; 1 g carbohydrates; 3.2 g protein; 94 mg cholesterol; 117 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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Very good! I don't think it needs two types of acid, tho. Next time, I would just add lemon juice. Also, I added 1/2tsp. dry mustard. Also, you could replace the greek olives with green olives,...