Submitted by JennyPK
Place eggsin saucepan and cover with cold water. Make sure eggs are covered completely. Bring to a boil. Boil for 5 minutes. Let sit for 10 minutes drain and place in cold water bath. When eggs are cold remove shells and slice eggs in half vertically. Scoop yolks into mixing bowl. Add rmayonaise relish and curry powder and mix thoroughly making sure that lumps are gone. Spoon filling back into each egg white shell. Sprinkle with paprika and place in refrigerator to chill.
There are yummy and easy to make! The curry powder is a surprise and the sweet relish offsets the hot paprika. Enjoy!
This recipe has been added to the following public cookbooks:
ANTHONY'S FAMOUS COOKBOOK,
Brittani's Kitchen Collection,
Tamique great cookbook,
Cheryl Mason,
TOM'S COOKBOOK & RECIPES
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
07/07/08 03:44 AM |
Addictive!These little numbers are awesome! I serve them as appetizers by themselves or along with other fare for barbecues. There's something unique about the combination of curry powder and sweet relish that makes these eggs stand out in a crowd! Bon Appetit! |
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