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Curry Pecan Deviled Eggs Recipe by Paula Deen

Easy Level
15 MIN 15 Prep + Cook
Servings
$ /Serving
Print
Easy Level
15 MIN 15 Prep + Cook
24 Servings
$ /Serving

Curry Pecan Deviled Eggs Recipe by Paula Deen

Easy Level
15 MIN 15 Prep + Cook
24 Servings
$ /Serving

Ingredients

  • 1 oz den hard-boiled eggs
  • 1 dozen eggs, hard-boiled
  • 1/2 cup mayonnaise
  • 1/2 cup chopped toasted pecans
  • 1/2 cup pecans, chopped toasted
  • 1 tablespoon whole milk
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons chopped fresh chives, optional
  • 2 tablespoons fresh chives, chopped, optional

Preparation

Peel the eggs and cut in half lengthwise. Remove the yolks and place in a large bowl. Reserve the whites. Add the mayonnaise, pecans, milk, curry powder, salt and pepper to the yolks, stirring to combine. Fill a piping bag with the yolk mixture and pipe it into the egg whites. Arrange on a platter and garnish with chives if desired.

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