Curried Stuffed Eggs
Recipe: #21617
November 03, 2015
Categories: Snacks, Eggs, Appetizers, Brunch, Christmas, July 4th, Labor Day, Mothers Day, New Years, Passover, Picnic, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Sugar-Free, Vegetarian, Special Diet - Weight Watchers etc., more
"This is a recipe I got from a dear friend while she was on the Atkins diet. I just fell in love with the flavor. I now make them as an appetizer for Thanksgiving every year. I never make the old mayo mixture anymore. I hope you enjoy!"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (81.7 g)
- Calories 120.9
- Total Fat - 8.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 278.6 mg
- Sodium - 162.4 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0.5 g
- Protein - 9.5 g
- Calcium - 44.7 mg
- Iron - 1.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cut the eggs in half, remove the yolks and place them in a bowl.
Step 2
Reserve the whites.
Step 3
Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
Step 4
Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
Step 5
Serve immediately or store, covered in the refrigerator for up to 1 day.
Tips
No special items needed.
8 Reviews
You'll Also Love
