Curried Stuffed Eggs

Course : Eggs
Serves: 12
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Ingredients:

12 large eggs -- hard cooked
1 bunch lettuce leaves -- for lining platter
2 tablespoons curry powder
3/4 cup mayonnaise
2 tablespoons parsley -- minced
2 tablespoons spinach -- minced
1 tablespoons dijon mustard
1 tablespoons dill or chives and paprika -- sprigs
 

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.

 

Nutritional Information:

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


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