Serves: 10-12 people as a appetizer
Cooking Time: 25-30 minutes
Ingredients:
12 Egg Carton of Large Eggs
4 Tablespoons Light Mayonnaise
1 Tablespoons Minced Cilantro
¼ Teaspoon Sriracha Chili Sauce
3 Teaspoons Mild Curry Powder
¼ Teaspoon Salt & Pepper
Optional Garnish: Cilantro leafs
Directions:
Begin by hard-boiling the eggs and then placing them in a bath of ice water to chill. Once cool, peal off the shells and cut the eggs in half-length wise and carefully separate the yokes into a bowl and the egg whites onto a platter. Now add the mayonnaise, cilantro, curry powder, sriracha, salt and pepper to the egg yokes and mash together with a fork. Place the egg yoke mixture into a quart size plastic bag and cut a small portion of the corner tip off making a pastry bag. Now squeeze egg yoke mixture into the center of the egg whites. Serve chilled perfect for an appetizer or a must have item on your Easter buffet or a Superbowl Sunday Party!!
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