Curry Stuffed Eggs, an inexpensive, tasty and easy-to-prepare snack for you and your guests.
Cooking time 20 minutes
Eggs 5 pcs
Parsley (greens) 1 bunch
Provencal mayonnaise 2 tbsp l.
Table mustard 1 tsp
Boil eggs until tender, cool and peel.
Cut into halves.
Remove the yolks.
In a bowl, combine the yolks, mustard and mayonnaise. Salt to taste. Mix well into a homogeneous mass.
Place the filling in the egg white halves (using a cooking bag). Place the stuffed eggs on a platter with lettuce.
Sprinkle some curry on top and garnish with parsley.
Cool the stuffed eggs before serving and serve them to the festive table.