Fabienne's Black Olive and Curry Deviled Eggs

Name: Fabienne's Black Olive and Curry Deviled Eggs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons Madras curry powder; 1 Tbsp Dijon mustard; 6 eggs; 1 garlic clove, crushed; 6 pitted Kalamata olives, finely chopped; 1 teaspoon lemon juice; 3 Tbsps mayonnaise; 1 teaspoons onion powder; 1 teaspoons red wine vinegar

Fabienne's Black Olive and Curry Deviled Eggs is a gluten free, dairy free, whole 30, and vegetarian recipe with 12 servings. This hor d'oeuvre has 60 calories, 3g of protein, and 5g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. A mixture of garlic clove, dijon mustard, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove eggs from hot water, cool under cold running water, and peel.

Ingredients you will need

Water

Egg

Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in mayonnaise, olives, mustard, lemon juice, curry powder, onion powder, vinegar, and garlic.

Ingredients you will need

Curry Powder