Devilled Eggs

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 4
Course: Snack


  • 4 eggs
  • 1/4 cups carrot
  • 1 tablespoon butter
  • 1/2 teaspoon curry powder
  • 1/3 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard dijon
  • 1 tablespoon chives
  • salt & pepper
  • 1 teaspoon poppy seeds


  • Bring salted water to the boil in a medium sized saucepan.
  • Gently add eggs and cook for 7-8 minutes until hard boiled.
  • Drain, rinse under cold water and allow to cool.
  • Meanwhile, place carrot, butter, curry, cayenne and onion powder in a small frypan on medium heat and cook carrot until soft.
  • Stir through dijon mustard. Remove from heat and set aside to cool slightly.
  • Mix through chives and cracked pepper.
  • Peel eggs and cut in half, lengthways. Remove the yolk centre, set aside.
  • Place carrot mix gently into egg centre with a teaspoon. Crumble egg yolk over the top.
  • Serve with a sprinkle of poppy seeds.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you're a male, feel free to bulk it up.