At a party you have the typical Shorteats - Cutlets, Chinese rolls, Mini pizzas etc and then you have those devilled eggs.

Curious looking food indeed, at least that’s what I think each time I see them. But that has never stopped me from eating them.

This recipe is inspired from my favorite food blog curry and comfort. It’s a very fun recipe to make, tastes super and you don’t have to wait for the next party to gorge on it.

Ingredients

Directions

Place the eggs in to a pan filled with cold water.

Place the pan on a stove and bring the eggs to a rapid boil on a medium high flame.

Turn off the stove and let the eggs sit in the pan for a few minutes.

Drain the hot water and replace it with cold water.

Peel the eggs while it’s cooling.

Cut each peeled egg in half.

Scoop out the yolk and keep it separately.

Add the yolks in to a food processor with the mayonnaise, dijon mustard, paprika, salt and give it a good blitz.

Pour the yolk mixture in to a separate bowl; add the golden syrup to it and mix.

Then spoon the yolk mixture on to the egg halves.

Dust with pepper and paprika and serve.

Disasters, Warnings and Tips

Experiment with ingredients.

The method of boiling eggs is my fathers. He boiled the eggs for this recipe.

Increase on the eggs and the rest of the ingredients for more.

I substituted honey with golden syrup.

You can use regular mustard instead of dijon. I think.

Ramona from Curry and Comfort is awesome. I love her recipes.

Golden syrup is thicker than honey so don’t use too much.

I was listening to Pavarotti while making this. I believe he might have been a devilled eggs kind of guy.

Do experiment using butter.

The eggs I used were brown eggs not white. Hence the yolk isn’t bright yellow looking.

If it’s a fancy party, put the yolk mixture in a piping bag and pipe it on the egg halves to ensure a neat job.

By Shazzana Hamid