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Lemon-Curry Deviled Eggs Recipe

Lemon-Curry Deviled Eggs Recipe photo by Taste of Home

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I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch. -Judith Miller, Walnut, California

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Lemon-Curry Deviled Eggs Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

30 30

Ingredients

16 hard-cooked eggs
1/3 to 1/2 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
Dash Worcestershire sauce

Directions

Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients and mix well. Spoon into egg whites. Refrigerate until serving. Yield: 16 servings.

Nutritional Facts 1 serving (2 each) equals 89 calories, 6 g fat (2 g saturated fat), 215 mg cholesterol, 139 mg sodium, 1 g carbohydrate, trace fiber, 7 g protein.

Originally published as Lemon-Curry Deviled Eggs in Taste of Home October/November 2000, p33

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Lemon-Curry Deviled Eggs

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(1-1) of 1 reviews

Reviewed on Apr. 02, 2010 by Zausted

Something different! These have a little tangy kick to them. Hint: Label these if serving to guests so their taste buds won't be expecting a regular deviled egg.