- 12 large eggs, boiled and cold
- 1/2 cup mayo
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1/2 teaspoon curry powder (taste and then add more if needed)
I boil my eggs with a boiled egg timer till hard (and put plenty of salt and vinegar in the water to help them peel easier), then add ice cubes to the water when finished. I then peel under running water, and they usually come out nicely. (I also use a trick from an American fiction author, Debbie Macomber: when you start to peel the eggs, first tap the widest end where there's a bubble underneath the shell, and it makes it easier.)
Put the peeled eggs in the fridge a few hours or overnight.
After the little babies are chilled, cut them in half lengthwise and mash the yolks with the rest of the ingredients listed. Did I mention piping is a hoot? I also sprinkled a bit of dried parsley on the ones above for a July 4th/friend's birthday party celebration.
Enjoy the curry kick!