Church Supper Deviled Eggs Recipe
Ingredients
| Eggs | 12 Large | |
| 2 green onions, with tops, finely chopped (1/4 cup) | ||
| Sweet red pepper | 1/4 Cup (16 tbs), finely chopped | |
| Dill pickle | 1/4 Cup (16 tbs), finely chopped | |
| 1/4 cup reduced-calorie mayonnaise | ||
| Curry powder | 1 Teaspoon | |
| 1/4 teaspoon hot red pepper sauce, or to taste | ||
| Paprika | ||
| Finely chopped parsley | ||
Directions
1. Place the eggs in a large saucepan, cover with cold water, and bring to a full boil over high heat. Remove from the heat, cover, and let stand for 15 minutes or until hard-cooked. Cool eggs immediately under cold running water and peel. Slice the eggs in half lengthwise, then remove the yolks. Refrigerate 6 half yolks for another use.
2. Arrange 18 of the egg white halves on a serving platter. Place the remaining 6 egg white halves and the 18 egg yolk halves in a large bowl. Using a fork or a pastry blender, mash the eggs, then blend in the remaining ingredients.
3. Spoon or pipe the mixture into the 18 egg white halves. Sprinkle with the paprika and parsley if you wish. Cover and refrigerate for up to 6 hours.
2. Arrange 18 of the egg white halves on a serving platter. Place the remaining 6 egg white halves and the 18 egg yolk halves in a large bowl. Using a fork or a pastry blender, mash the eggs, then blend in the remaining ingredients.
3. Spoon or pipe the mixture into the 18 egg white halves. Sprinkle with the paprika and parsley if you wish. Cover and refrigerate for up to 6 hours.
Chef
