 | | Directions | 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, lemon juice, curry powder, mustard, pepper and salt until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
3. Refrigerate 1 hour or until ready to serve.To Hard Cook Eggs: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week. |
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Prep Time: 25 minutes
Servings: 12
|  | | Ingredients | | - | | 12 hard-cooked eggs, peeled |
| - | | 2/3 cup mayonnaise |
| - | | 1 tablespoon fresh lemon juice |
| - | | 1 teaspoon McCormick® Curry Powder |
| - | | 1/2 teaspoon McCormick® Mustard, Ground |
| - | | 1/4 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/4 teaspoon salt |
| - | | 2 tablespoons chopped chives %3cu%3eor%3c/u%3e 2 green onions, thinly sliced (green part only) |
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| | Nutrition (per serving) | Calories: 163 Calories
Fat: 15 Grams
Protein: 6 Grams
Cholesterol: 216 Milligrams
Carbohydrates: 1 Grams
Sodium: 191 Milligrams
Fiber: 0 Grams
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