• HOME
    • CEO May Fridel
    • Wholesale
    • Chef Instructors
    • Team Passion
    • Partners
    • Media
    • Spices
    • Indian Cuisine Diabetes Cookbook
    • Gift Card
    • Culinary Literacy Center
    • Spice Guide
    • Cooking Oil Guide
    • Grain Guide
    • Calendar
    • About Our Cooking School
    • Upcoming Special Event: Passion For Spices 15th Year Anniversary
    • Adult Cooking Classes
    • Kids and Teens After School Program
    • Summer Cooking Camp 2025
    • Corporate Team Building
    • Private Cooking Events
    • Virtual Cooking Classes: “Cook at Home”
    • Recipes
    • Stories From Our Kitchen
    • Stories From Our Virtual Kitchen
  • Contact
Menu

Passion for Spices - Cooking School, Team Building & Organic Spices

31 Woodland Avenue
Summit, NJ, 07901
908-380-0644
Passion for Spices

Your Custom Text Here

Passion for Spices - Cooking School, Team Building & Organic Spices

  • Our Story
    • HOME
    • CEO May Fridel
    • Wholesale
    • Chef Instructors
    • Team Passion
    • Partners
    • Media
  • Shop
    • Spices
    • Indian Cuisine Diabetes Cookbook
    • Gift Card
  • Culinary Literacy Center
    • Culinary Literacy Center
    • Spice Guide
    • Cooking Oil Guide
    • Grain Guide
  • Cooking School
    • Calendar
    • About Our Cooking School
    • Upcoming Special Event: Passion For Spices 15th Year Anniversary
    • Adult Cooking Classes
    • Kids and Teens After School Program
    • Summer Cooking Camp 2025
    • Corporate Team Building
    • Private Cooking Events
    • Virtual Cooking Classes: “Cook at Home”
  • Recipes & Blogs
    • Recipes
    • Stories From Our Kitchen
    • Stories From Our Virtual Kitchen
  • Contact

Curried Deviled Eggs

March 28, 2021 May Fridel
Curried Deviled Eggs

Serves 6 - 8

Procedure

1. Pour cold water into a pot and bring it up to a boil.
2. Once boiling, add the eggs and cook for 12 minutes.
3. Remove eggs from the pot and shock under cold water.
4. Peel the eggs and cut lengthwise.
5. Remove the yolks and place into a bowl.
6. Combine the mayonnaise, Dijon mustard, Tabasco, salt, and curry powder with the egg yolks and mix well.

Ingredients

6 or 8 Eggs
¼ cup Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tabasco Sauce
¼ tsp. Salt
1 tsp. Keralan Curry

Print This Recipe
In Appetizer, Asian Tags egg, spice, thanksgiving menu
← Anjeer Khajoor Barfi (Fig & Date Bars) Prosciutto Salmon with Cardamom and Maple Syrup →

FOLLOW US ON INSTAGRAM

Overlook Auxiliary Wonderful Annual Auxiliary Spring Luncheon .
Celebrate Special day Cooking Together

SIGN UP TO OUR EMAIL FOR NEWS & EXCLUSIVES

Passion for Spices™ Cooking School
31 Woodland Ave, Summit, NJ 07901, USA
908-380-0644 | info@passionforspices.com

Copyright © 2023 May Abraham Fridel. All Rights Reserved.
Terms of Service | Privacy Policy

Subscribe and get a free ebook this month