Easy Deviled Egg Appetizer
½
Peel the eggs. Cut each egg in half lengthwise. Carefully remove the yolks.
In a small bowl, use a fork to mash the yolks with the mayonnaise, Worcestershire sauce, and curry powder.
Carefully fill each egg half with a portion of the mashed yolk mixture. Store in the refrigerator until ready to serve. Serve cold or at room temperature.
How to Separate an Egg
Many recipes call for the egg white and yolk to be separated. This is easy to do. First, set two small bowls on the counter. Take the egg and lightly tap the middle against the edge of one of the bowls until cracks appear. Use both your hands to break the egg open so that you are holding ½ of the egg shell in each hand. Then, simply transfer the egg back and forth between the shell halves, allowing the egg white to slide into the bowl. (Pour the egg yolk into the other bowl.) Use both the egg white and egg yolk as called for in the recipe.
Yields 8 eggs
The trick to this recipe is to carefully remove the egg yolks without damaging the whites, and mashing the yolk until it's fluffy.
