Curried Devilled Eggs
- 6 eggs
- 4 Tbs. mayonnaise
- 12 tsp. curry paste (I use Pataks mild. You may wish to reduce or increase the amount)
- 1 tsp. lemon juice
- Parsley or cilantro to garnish, chopped (optional)
Hardboil and peel the eggs, then slice in half lengthwise. Gently remove the yolks, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency. Put this mixture into a sandwich-sized zippered baggie and, while carefully squeezing as much air out as possible, zip the top.
Cut a small hole approximately 1/2-inch in diameter in one bottom corner of the baggie. Squeeze out portions of the mixture through this hole into each egg half. Garnish if desired with parsley or cilantro. Arrange on serving plate or store, covered, in the refrigerator.
From: Sandi Kafka, Arcadia, CA