Stuffed Curried Eggs
Editor’s Bites
![](https://www.cuisine.co.nz/wp-content/uploads/2019/08/Cuisine-Magazine-Recipes-Curried-Eggs-1620x1224-1024x774.jpg)
tags:curried egg
Makes
12Ingredients
6 eggs | |
1 teaspoon of curry powder | |
4 tablespoons of Highlander Condensed Milk mayonnaise | |
tablespoon fresh parsley, chopped, plus small parsley sprigs to garnish |
These were de rigueur in the day.
Instructions
1. | Place the eggs in a saucepan and cover with water. |
2. | Bring to the boil and gently simmer for 10 minutes. |
3. | Remove and cool under cold water before carefully peeling off the shells. |
4. | Cut the eggs in half lengthwise and scoop the yolks into a bowl. |
5. | Add the curry powder, some salt and pepper, the mayonnaise and chopped parsley to the egg yolks and mash until smooth. |
6. | Pipe or spoon the egg yolk mixture back into the egg whites. |
7. | Garnish with sprigs of parsley. |
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