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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (58g) Recipe makes 16 servings |
||
| Calories 89 | ||
| Calories from Fat 57 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 214mg | 71% | |
| Sodium 137mg | 5% | |
| Potassium 77mg | 2% | |
| Total Carbohydrate 1.2g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.7g | ||
| Protein 6.5g | 13% | |
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Ingredients
- 16 hard-boiled eggs, peeled
- 1/3-1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon curry powder
- 1 dash worcestershire sauce
- 4 tablespoons fresh lemon juice, to taste
Directions
1
Cut eggs in half lengthwise.2
Remove the yolks; set the whites aside.3
In a large bowl, mash yolks.4
Add the remaining ingredients; mix well.5
Spoon into egg whites.6
Refrigerate until serving time.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Aunt Cookie
On Jun 3, 2007
Very good! I had to use mayonnaise for part of the sour cream (I used 3 parts mayo to 1 part sour cream), just because I ran out. I also decreased the lemon juice a bit, but you could still taste it. This was a nice change — thanks for posting!
From: LUv 2 BaKE
On Jul 21, 2006
I really liked these. The curry adds a great flavor dimension. I did decrease the lemon just a bit as that seems to be the genereal consensus. I used fat free sour cream which made them nice and creamy without all the fat! 
Thanks for the recipe!
From: *Parsley*
On Jul 21, 2006
Definitely not the same old deviled eggs! I think these are a great change of pace. I've always liked curry and eggs together. I made them as written and just added a pinch or so of sugar. I will make these again. Thanx for posting.
From: Cynna
On Jul 22, 2006
Hmm...I'm normally a big fan of deviled eggs, but we both really disliked these. I don't know if there was just too much lemon or if it was the curry or a little bit of both. Sorry, but these just didn't work for us.
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