Adding a new skill...making Deviled Eggs (with recipe)

Blaine Learned to Make Yummy Deviled Eggs at Grandma's House this Autumn

(Jeanne Blaine's)
------------------------------------Recipe to follow below

Blaine’s Easy Deviled Eggs

· 12 large eggs
· ½ cup mayonnaise
· 1 Tablespoon Dijon mustard
· 2 Tablespoons Curry Powder
· ½ teaspoon Salt
· 4 Tablespoons chutney (ours was home-made, but one can purchase this in the grocery store)

Step 1- Place eggs in a pot large enough to hold them with some space remaining. Fill pot with cold water to cover eggs by one (1) inch. Cover pot with lid and bring to a boil over high heat. Remove from heat and let eggs sit off heat for 25 minutes.

Step 2- Fill a large bowl with half ice and half cold water. Transfer eggs to ice water and allow to cool for 10 minutes. Crack each egg and return to ice water. Remove shells of eggs.

Step 3- Cut each egg in half lengthwise and remove yolks. Force yolks through a fine-mesh sieve into a large bowl. Add mayonnaise, mustard, curry powder, and salt. Stir until blended and smooth.

Step 4- Use a ziplock bag with a small piece of a corner snipped off to pipe a small amount of the egg filling into the egg white. Garnish each egg with a small dollop of chutney, if desired.

Per serving: 247 Calories, 19 g Fat, (4 g Saturated), 327 mg Cholesterol, 1 g Fiber, 10 g Protein, 9 g Carbohydrates, 531 mg sodium.
Serves 8, Cost per serving: 68 cents

Dawn’s Tips: Deviled Eggs look best when the yolks are centered. To make sure they are in the right place, set the eggs on their sides overnight before cooking. If you don’t have (or care for) chutney, sprinkle the eggs lightly with paprika or chili powder instead.