Season these to your own taste, either spicy-hot or with a mild curry flavor.
4 hard-cooked eggs, peeled and halved lengthwise
1 tablespoon mayonnaise (regular or reduced-fat)
1 1/2 tablespoons light sour cream
1 scallion, finely chopped
1/4 to 1/2 teaspoon curry powder
Few drops each fresh lemon juice and Tabasco
Salt and freshly ground black pepper
Chopped fresh parsley, for garnish
Remove yolks from whites and place whites on plate. Drop yolks into bowl and mash with fork. Add mayonnaise and sour cream and mash until nearly smooth. Stir in scallion and curry powder and add lemon juice, Tabasco, salt and pepper to taste. Beat with spoon until creamy.
Spoon or pipe into whites; serve right away or cover and chill until ready to serve. Makes 8 stuffed eggs.
Miriam Rubin
Thursday, September 07, 2000
