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Ingredients
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6 eggs
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¼ cup mayonnaise
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1 tablespoon stone-ground mustard, or to taste
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1 teaspoon curry powder
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½ teaspoon dried parsley
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1 tablespoon sweet pickle relish
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¼ teaspoon ground black pepper
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1 pinch paprika for garnish
Directions
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Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
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Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
Nutrition Facts (per serving)
73 | Calories |
6g | Fat |
1g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 73 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 7% |
Cholesterol 94mg | 31% |
Sodium 131mg | 6% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 3g | 7% |
Vitamin C 0mg | 0% |
Calcium 17mg | 1% |
Iron 1mg | 3% |
Potassium 41mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.