Deviled Eggs with Curry

Makes 12
Prep 15 m



  1. 1 of 1 Halve eggs lengthwise. Remove yolks; press through sieve into small bowl. Stir in mayonnaise, curry powder, lemon peel, lemon juice, mustard, cayenne pepper, salt and pepper. Spoon or pipe mixture (using large plain tip) into egg-white halves. Cover loosely with plastic wrap. Refrigerate until ready to serve.
Nutrition Information for Deviled Eggs with Curry
Servings Per Recipe: 12
Per Serving: 182 mg sodium, 15 g Fat, total, 2 g carb., 7 g pro., 220 mg chol., 166 kcal cal.