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Lemon-Curry Eggs

Lemon and curry give a clever twist on traditional deviled eggs. Boil the eggs ahead of time and give plenty of time to chill so that they are easy to work with, then refrigerate until it's time to serve.


Lemon-Curry Eggs

Ingredients

For 1 people

  • 16 hard-cooked eggs
  • 1/3 cup(s) sour cream
  • 2 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) paprika
  • 1/2 teaspoon(s) ground mustard
  • 1/2 teaspoon(s) curry powder
  • 1 dash(es) Worcestershire sauce

Directions

Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients; mix well and put the mixture into egg whites. Refrigerate until serving.
PREP TIME 30 Min
READY IN 30 Min

Nutrition facts

  • Kcal: 1361.95 kcal
  • Fibers (g): 1.05g
  • Sodium (mg): 2278.91mg
  • Carbs: 18.72g
  • Fat: 93.29g
  • Saturated fat (g): 31.18g
  • Proteins: 103.74g