Devilled Eggs
These curried devilled eggs are simple to make with ingredients you are likely to have in your kitchen. The addition of KNORR Patak’s Mild Curry Paste and HELLMANN’S Real Mayonnaise makes them extra creamy.
Ingredients per serve
Devilled Eggs
−
+
€0.0
Method
Eggs
/x
10.0 x
0%
KNORR Patak's Mild Curry Paste 1.05 kg
/g
15.0 g
0%
HELLMANN'S Real Mayonnaise 2.4 kg
/g
50.0 g
0%
Water
/ml
20.0 ml
0%
Serving suggestion
Chives, chopped
/g
2.0 g
0%
Flat leaf parsley, chopped
/g
3.0 g
0%
/
Method
-
Eggs 10.0 x
-
Water 20.0 ml
Serving suggestion
-
Chives, chopped 2.0 g
-
Flat leaf parsley, chopped 3.0 g
Preparation
-
Method
- Hard boil eggs, then cool. Remove shells and cut eggs in half.
- Remove the yolk from each egg and mix together with KNORR Patak’s Mild Curry Paste, HELLMANN’S Real Mayonnaise, water and herbs.
- Spoon or pipe mixture back into the eggs.
-
Serving suggestion
- Garnish the eggs with a little extra of chopped chives and serve with salad or steamed vegetables.
