Curried stuffed eggs
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Eggs; hard cooked | |
| Lettuce leaves; for lining platter | ||
| 2 | tablespoons | Curry powder |
| ¾ | cup | Low-calorie mayonnaise |
| 2 | tablespoons | Parsley; minced |
| 2 | tablespoons | Spinach, minced |
| 1 | tablespoon | Dijon mustard |
| Dill sprigs or chives; for garnish | ||
| Paprika; for garnish | ||
Directions
Recipe by: the California Culinary Academy Preparation Time: 0:30 1. 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.
2. 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.
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