Kimberly's Curried Deviled Eggs

Recipe View 2 mins Gently place the eggs in a single layer in a saucepan. Cover with cold water, ensuring the water level is 1 inch above the eggs. (2 minutes)

Recipe View 17 mins Cover the saucepan and bring the water to a rolling boil over high heat. Once boiling, immediately remove from the heat and let the eggs stand, covered, in the hot water for precisely 15 minutes. (17 minutes)

Recipe View 5 mins Carefully drain the hot water and immediately rinse the eggs under cold running water until they are completely cool to the touch. This will halt the cooking process and make them easier to peel. (5 minutes)

Recipe View 5 mins Gently peel the cooled eggs. Slice each egg lengthwise and carefully scoop the yolks into a medium-sized mixing bowl. (5 minutes)

Recipe View 2 mins Using a fork or potato masher, thoroughly mash the egg yolks until they are smooth and free of lumps. (2 minutes)

Recipe View 3 mins Add the mayonnaise, stone-ground mustard, curry powder, dried parsley, sweet pickle relish, and black pepper to the mashed yolks. Stir until all ingredients are evenly incorporated and the mixture is creamy and well-combined. Taste and adjust seasonings as needed. (3 minutes)

Recipe View 5 mins Spoon the curried yolk mixture back into the hollows of the egg white halves, mounding it slightly. (5 minutes)

Recipe View 2 mins Lightly dust the filled eggs with a pinch of sweet paprika for a pop of color and visual appeal. (2 minutes)

Recipe View 30 mins Arrange the Curried Deviled Eggs on a serving platter, cover loosely, and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving. (30 minutes)