Curried Deviled Eggs
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Six hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon minced green scallions
3/4 teaspoon curry powder
Salt and pepper to taste
1 tablespoon minced fresh parsley
Small brine-cured black olives for garnish (optional)
Cut hard-boiled eggs lengthwise in half. Scoop out yolks into bowl and mash with fork. Add mayonnaise, onion and curry powder and mix well. Season to taste with salt and pepper and divide filling between the egg halves.
Arrange on platter and sprinkle with parsley. Garnish with olives before serving.
Can be made eight hours in advance, just cover and refrigerate.
Marion Elizabeth Erickson, Rock Island