Preparation / Directions:
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.