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6 hard boiled eggs (see method below)
2 tbsp (30 mL) mayonnaise
¼ tsp (1 mL) salt
¼ tsp (1 mL) ground pepper
¼ tsp (1 mL) curry powder
1 tbsp (15 mL) chives, chopped, divided
sprinkle paprika


Cut peeled eggs in half, lengthwise, remove yolks and place them in a small bowl. Using a fork, mash yolks, add mayonnaise and mix well. Add salt, pepper, curry and ½ of the chives, mix well. Place filling in a strong plastic baggie and snip the corner. Arrange egg whites on a platter and pipe the filling into the centres. Garnish with remaining chives and a sprinkle of paprika.

Perfectly Boiled Eggs

Place eggs in a single layer on the bottom of a heavy bottomed saucepan. Cover with cold water and bring to a boil over medium high heat. As soon as water begins to boil, cover the pot and remove from heat. Allow eggs to stand for 12 to 14 minutes then uncover and run a steady stream of cold water over them for 2 to 3 minutes. Remove shells while the eggs are still warm. Note: The older the eggs the easier they are to peel.

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