DEVILED EGGS WITH SHALLOTS

DEVILED EGGS WITH SHALLOTS image

Yield 16 servings

Number Of Ingredients 10

8 large hard-cooked eggs
3 tablespoons mayonnaise
1 tablespoon raw sugar
paprika for sprinkling
1/4 teaspoon of pepper
1/4 teaspoon of curry powder
1/4 teaspoon of garlic salt
1/2 tablespoon yellow mustard
1/2 tablespoon of dijon mustard with horseradish
1/2 a shallot (finely chopped)

Steps:

1. Fill large pot halfway with water. Bring water to a boil, and when it reaches a boil place eggs into water one at a time with a large spoon. Keep heat high, allowing the eggs to boil for 8-10 minutes. Drain the eggs. Add enough cold water to the pot to cover the eggs. Let stand until the eggs are cool enough to handle. 2. Peel the eggs. Cut each egg in half lengthwise. Transfer the yolks to a small bowl and mash well with a fork. Stir in the mayonnaise, mustard, sugar, curry, shallot, salt and pepper until smooth. Spoon in the filling into a zip-top plastic bag and snip one corner of the bag. 3. Arrange the egg whites cut-side-up on a large serving plate. Squeeze out the filling from the bag, piping it into the cavities. Sprinkle the stuffed eggs with paprika. Cover with plastic wrap and refrigerate until ready to serve.