This recipe I got from my stepmom and everyone loves my filled eggs. So I thought I’d post it here.
- As many eggs as you like
- Masala curry
Boil the eggs and let them cool down until they’re completely cold.
Remove the shell and half the eggs.
Scoop the yolk out with a teaspoon. You can try squeezing the egg, but it doesn’t work every time.
Put the yolks on a bowl and mush them with a fork.
Mix the mushed yolks with the mayonnaise and the Masala curry. Use as much as you like (I use about 200 ml of mayonnaise and 2 tablespoons of curry for 14 (whole) eggs).
Put in some pepper.
Put the mixture into a piping bag and start filling the eggs. You can make a nice dollop on top. Sprinkle some paprika powder or chives on top just before serving.
How much of the ingredients you need is hard to say as you can make them how you like. I make the mixture just a tad on the hot side, as the egg white will neutralise the taste a bit. You can make the eggs a day ahead of your party.