Devilled Eggs
These curried devilled eggs are simple to make with ingredients you are likely to have in your kitchen. The addition of KNORR Professional Patak’s Korma Concentrated Sauce and HELLMANN’S Real Mayonnaise makes them extra creamy.
Vegetarian
Autumn
Winter
Summer
Spring
Ingredients
Devilled Eggs
−
+
£2.51
Method:
Flat leaf Parsley
/g
2.0 g
0%
Chives
/g
5.0 g
0%
HELLMANN'S Real Mayonnaise 5L
/ml
50.0 ml
0%
Egg
/pc
10.0 pc
0%
Knorr Professional Patak's Korma Concentrated Sauce 1.1L
/ml
20.0 ml
0%
0
Milk and its derivatives
May contain nuts and their derivatives
/
Method:
-
Flat leaf Parsley 2.0 g
-
Chives 5.0 g
-
Egg 10.0 pc
Preparation
-
Method:
- Hard boil eggs, then cool in cold running water. Peel off the shells and cut in half.
- Remove the yolk from each egg and mix together with KNORR Professional Patak's Korma Concentrated Sauce, HELLMANN’S Real Mayonnaise and chopped parsley.
- Spoon or pipe mixture back into the eggs.
- Serve 2 halves a portion Top with finely chopped Chives.
