Deviled eggs are a great holiday appetizer recipe and there are so many variations that everyone has a favorite. In this simple recipe, I give you two variations...just switching out the mustard for curry powder gives you a very different flavor.
-3 tablespoons mayonnaise
-2 tablespoons sour cream
-1/8 teaspoon pepper
-1/8 teaspoon salt
-1 teaspoon horseradish mustard OR 1 teaspoon curry powder
First, you must hard boil and peel the eggs. For those who don't know how, put the eggs in a kettle and cover with water. Cook them on the stove on a high heat until they come to a boil. Then, turn them down to a low heat and let them cook for 10 minutes. Remove from the burner and let them cool--15-20 minutes. For easy peeling, I let them cool in the sink and when the cooling period is up, I run cold water into the kettle until the eggs are cool to the touch. For more help on making hard boiled eggs, check out the tips & tricks for making hard boiled eggs on this site.
Once the eggs are peeled, slice them in half. In a bowl, pop out the yolks. Place the whites on the side. Next, mash the yolks. You can use a potato masher but I just use a fork-it's faster and creates less of a mess. Then add the mayonnaise, sour cream, mustard or curry, salt and pepper. Mix it well. Spoon this mixture into the halved whites to form a little mound. Sprinkle paprika on top and chill. They are best cold.