Curried Stuffed Eggs

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Curried Stuffed Eggs

 

12 hard-cooked eggs

lettuce leaves for lining platter

2 tablespoons curry powder

3/4 cup mayonnaise

2 tablespoons minced parsley

2 tablespoons minced spinach

1 tablespoon Dijon mustard

dill sprigs or chives, and paprika for garnish

 

Peel eggs and halve lengthwise, remove yolks from whites, and place

halved egg whites on bed of lettuce arranged on a platter. In a mixing

bowl mash egg yolks with curry powder, mayonnaise, parsley, spinach, and

mustard until smooth.

Spoon or pipe this filling into egg-white halves. Garnish with dill

sprigs and paprika. Cover carefully with plastic wrap and chill for 15

minutes before serving. Yields 12 servings.