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Lemon-Curry Deviled Eggs
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16 hard-cooked eggs
1/3 to 1/2 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
Dash Worcestershire sauce
Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash
yolks. Add the remaining ingredients; mix well. Spoon into egg whites.
Refrigerate until serving.
Yield: 16 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |