Curry Deviled Eggs
50 servings

25	peeled hard-boiled eggs
1	cup mayonnaise
1	tablespoon fresh lemon juice, or vinegar
1	teaspoon dry mustard
1	teaspoon Worcestershire sauce
2	tablespoons curry powder
1	tablespoon olive oil
1/4	teaspoon kosher salt
1/4	teaspoon white pepper
1/8	teaspoon cayenne
sliced black olives, as garnish
pimiento-stuffed green olives, as garnish
fresh dill weed, as garnish
chili powder, as garnish
caviar, as garnish
 
Halve the eggs lengthwise and remove the yolks or halve the eggs crosswise, 
remove the yolks, and trim the ends of the whites to stand flat.  Sieve or mash 
the yolks.  Combine yolks, lemon juice, dry mustard, and worcestershire sauce, 
mix well.  Heat oil in a saucepan, over low heat.  Stir in curry powder.  Heat 
and stir for 2-3 minutes.  Remove from heat and allow to cool.  Stir into yolk 
mixture, mix well.  Season to taste with salt, white pepper, and cayenne.  Spoon 
into a pastry bag, fitted with a star tip and pipe into egg whites.  Garnish as 
desired.  Serve slightly chilled or at room temperature.

Nutrition Facts
Amount Per Serving: Calories 74 - Calories from Fat 59
Percent Total Calories From: Fat 80%, Protein 17%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, 
Cholesterol 108mg, Sodium 72mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 
0g, Protein 3g, Vitamin A 169 units, Vitamin C 0 units, Calcium 0 units, Iron 0 
units 
  
Copyright (c) 1997-2004 Salvatore's Kitchen.