Curry Stuffed Eggs
A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray's Big Orange Book!
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INGREDIENTS
Nutrition- 12
- 1inch fresh gingerroot, peeled, finely grated
- 2 -3
- 1
- 1tablespoon curry powder
- 3 -4
- salt and pepper
- 2
- 1
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DIRECTIONS
- Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled egg whites upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
- Break the egg yolks up a little bit using a frok. Add the ginger, scallions, garlic, curry powder, mayonnaise and salt and pepper. Mash until smooth and adjust the seasonings if necessary.
- Fill the egg whites, overstuffing them a little. Garnish the eggs with the red bell pepper and cilantro. Enjoy!
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