Curry Stuffed EggsRecipe Index: Side Dishes > Miscellaneous
6 large hard cooked eggs
2 tablespoons butter or margarine, softened
2 teaspoons grated onion
1 to 1-1/2 teaspoons curry powder
1/8 teaspoon salt
1/4 cup mayonnaise
Garnishes such as small cooked shrimp, small pieces of chutney, toasted almonds, minced green onions, crumbled bacon, or cherry tomato slices
Cut each egg in half lengthwise. Remove egg yolks from whites and set whites aside. Sieve yolks and set aside. In a small bowl, whisk or beat butter, grated onion, curry powder, and salt until fluffy. Combine with sieved yolks and mayonnaise. Spoon or pipe into whites, cover, and chill up to 24 hours.
Garnish just before serving. Best served the same day.