1. Place the eggs in a pot of cold water and bring the water to a gentle boil. As soon as it boils, remove from the heat, cover, and let sit 10 minutes. Pour out the hot water and place the pot under cold running water for several minutes until the eggs have come to room temperature. 2. Remove the shells and white membrane. This is more difficult with fresh eggs, so you may prefer to use older eggs. It also helps to peel the eggs under water - the shells slip off more easily without tearing the white. 3. Slice the eggs in half, pop out the yolks and place in a medium mixing bowl. Add the curry, mustard, cornichons, mayo, parsley, and Worcestershire to the yolks and mix well. Taste and adjust the flavor to your liking. 4. Place the contents of the bowl into a pastry bag and pipe it back into the whites. 5. Garnish with a sprinkle of cayenne, paprika and a sprig of parsley. 6. My Note: This is the classic recipe that I have always used (but with much more salad dressing) and I'm asked to bring them to every family gathering. I do variations some times such as adding crumbled bacon. Here's a tip for making things much quicker, less messy and a little fancier: Mix until creamy. Put it all into a plastic (zip-lock type) storage bag. Seal the top, clip a lower corner to make a hole and squeeze the filling into the egg halves. You can always add more mustard or dressing to make it the right consistancy. I like to add a small amount of sweet pickle relish to the mixture though -- as odd as it sounds, it gives it a little bit of zip. It is quick, simple and easy enough for your kids to do too! Just make sure you don't leave your kids unattended, burns can be quite painful. ---------------------------------------------------------------------------
Nutrition
Ingredients
