Deviled Eggs

devilled eggs rosedale 200x300 Deviled Eggs

Deviled eggs make a nice starter or perfect at a buffet or party.

You can add your own flavors, curried deviled eggs are especially nice and the curry flavor goes really well with the egg taste. You can add a bit of sweet relish or chopped mushrooms, sun dried tomatoes, the options are endless. You might also want to add a couple of drops of Tabasco sauce or a bit of Dijon mustard to spice your deviled eggs recipe up. If you prefer plain deviled eggs then this is the base recipe below.


  • 2 hard-boiled eggs
  • 1 tsp. prepared mustard
  • 1 Tbs. full-fat cottage cheese
  • 1 tsp. chopped parsley
  • Paprika as a garnish
  • See other variations below, but you have the base and add whatever takes your fancy of the approved Rosedale foods.


  1. Peel eggs and slice lengthwise, removing yolks and putting them into a small mixing bowl.
  2. Add mustard, cheese, parsley, salt and pepper.
  3. Mash with a fork until well blended.
  4. Mash with a fork until well blended.
  5. Return yolks to egg white and garnish with paprika and parsley sprig. Serves one.

Using a piping bag to pipe the egg yolk filling back into the egg whites will give your deviled eggs a more professional finish.

Variations.  Mixing in a little curry powder, little tomato puree, spring onions, little salt and pepper to taste makes the egg yolk filling a more appetizing shade of yellow and the flavors go together beautifully in this easy starter recipe.

Tip:  The best way to hard-boil your eggs is to simmer them for seventeen minutes, then put them in a bowl of ice water. This shrinks the egg away from the shell. Put them back in simmering water for ten seconds to expand the shell from the egg, then chill them in the fridge. They are easier to peel when they are cold.

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