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8 eggs, hard-cooked, shelled and cooled 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. prepared mustard 1/4 to 1/2 tsp. curry powder mayonnaise olive slices, crumble bacon or ham, parsley, paprika or pimiento strips (optional toppings for egg halves) Cut eggs in half lengthwise. Remove egg yolks; mash with fork or press through sieve. Mix egg yolks with salt, pepper, mustard, curry powder and mayonnaise. Use enough mayonnaise until mixture holds together and is not dry. Fill 12 egg halves; reserve the remaining 4 for other uses. Sprinkle with topping. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |