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The Hood Magazine

Deviled Eggs

11/28/2016 09:30AM ● By Hood Magazine

Ingredients


  • 12 eggs
  • 1/2 cup of mayo
  • 1 teaspoon red Thai curry paste
  • salt and pepper
  • 1 serrano pepper
  • extra virgin olive oil

 


Directions


Boil eggs for 10-14 minutes. De-shell eggs. Halve eggs lengthwise and remove the yolks. Place yolks, mayo, Thai curry paste, salt and pepper into food processor and blend. Spoon mixture into egg halves. Slice Serrano peppers into thin slices. Place 1 slice on each deviled egg. Drizzle serving dish with extra virgin olive oil. Sprinkle salt on top of oil and then place deviled eggs on serving dish.