I'm not sure I've ever made deviled eggs for just our small family, but I'm convinced they are just about the perfect party food. Kinda fancy. Low carb. Not too messy. Even pretty (if you can be sure to keep them level on the car ride to the party).
I usually make two different kinds of deviled eggs at once. Not because I'm super particular about what I like. Just the opposite - I can never decide, so I make both!
First, boil 12 eggs (submerge in water in a large pot, bring to a boil, start the timer for 10 minutes, after 10 minutes remove from heat, allow to cool, rinse in cold water, and do your best to peel them neatly).
Then slice them all in half lengthwise and pop out half of the yolks into one medium bowl, half in another medium bowl.
In one bowl, combine the yolks with 5 tablespoons mayonnaise, 1 and 1/2 teaspoons curry powder, and a dash or two of salt. (Add more or less of the curry and salt to taste.) Mash with a fork until creamy. Spoon this into a plastic sandwich bag and snip a 1/2 inch piece of the corner off. (If you want to step up the fanciness, you can spoon this mixture into a pastry bag fitted with a large-ish star frosting tip.) Pipe the yolk mixture into 12 egg whites using a spiral motion (as a throwback to your summers making soft serve cones at the Dairy Queen.)
These are the Curry Deviled Eggs.
In the other bowl, combine the yolks with 4 tablespoons of mayonnaise, 1 teaspoon prepared dijon mustard, and a dash or two of salt. (As above, use more or less to taste.) Mash with a fork until creamy. As above, pipe into the remaining 12 eggs whites, then top with a caper.
These are the Mustard Deviled Eggs.
One fun thing about deviled eggs is that there is always a bit of yolk filling left over, perfect for piping onto crackers and doing several "quality controls."
Now don't you feel rich in eggs?