Curry Mustard Devilled Eggs
February 21, 2021
Persons
8
Serving Size
1/2 egg
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
- 4 large eggs
- 2 heaping Tbsp mayonnaise
- 1 heaping Tbsp Yellow Deer Curry Mustard
- 1/2 tsp salt
- 2 shallots, very thinly sliced
- 2 Tbsp butter
- Tabasco
Instructions
- In a small frying pan, fry the shallot un the butter until very well caramelized and remove to a plate
- Place eggs in a pot and cover in cold water, bring to a simmer
- As soon as the water starts to simmer set a timer for 10 minutes
- When the timer goes off, drain the eggs and run cold water over them until cool
- Peel eggs and cut in half lengthwise
- Remove the yolks to a small bowl and mix in the mayo, mustard and Tabasco
- When well blended, add salt to taste
- Using a piping bag or small spoon, fill the half egg whites with the yolk mixture
- Garnish with a small amount of caramelized shallot
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