Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    eggs -- hard cooked
                        lettuce leaves -- for lining platter
  2        tablespoons  curry powder
     3/4           cup  mayonnaise
  2        tablespoons  parsley -- minced
  2        tablespoons  spinach -- minced
  1         tablespoon  dijon mustard
                        dill or chives & paprika -- sprigs
                        garnish

Preparation:

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. The filling for this recipe is a mixture of chopped spinach and parsley seasoned with curry. The stuffed eggs can be made up to three hours ahead of time if tightly covered with plastic wrap and refrigerated. Garnish with paprika and minced chives for a colorful presentation.

Nutritional Information:

169 Calories (kcal); 16g Total Fat; (83% calories from fat); 6g Protein; 1g Carbohydrate; 192mg Cholesterol; 150mg Sodium