Ingredients
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4 eggs
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3 tablespoons mayonnaise I used Hellmann’s low-fat mayo for the calculations
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1 tablespoon Dijon mustard
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1/8 teaspoon curry powder
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Salt (to taste)
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Black pepper (to taste)
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Parsley (optional for garnish)
Instructions
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Bring water in a medium pot to a boil. Once the water is boiling, carefully add the eggs to the water and let boil for 8-10 minutes, until boiled hard.
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Then transfer the eggs to a bowl with ice water. Let them rest for a few minutes.
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Start peeling the eggs and make sure all the shells are removed.
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Cut the eggs in half lengthwise and transfer all the egg yolk to a separate bowl.
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To the bowl with egg yolk, add all your ingredients and mix until smooth.
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Put the filling in a piping bag (or use a zip lock bag and cut off a tip, if you don’t have one) and start filing the egg halves again.
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Garnish with parsley and serve. Enjoy!