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  • Place eggs in large saucepan and add cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 12 minutes. Drain and run under cold water. Peel and cool completely.

  • Cut eggs in half lengthwise and gently squeeze yolks into a medium-size bowl, reserving the white halves. With a fork, mash the yolks with the mayonnaise, preserves, curry, salt and cayenne pepper until smooth.

  • Pipe or spoon the yolk and mayonnaise mixture into the white halves. Refrigerate for at least 1 hour, until chilled.

Nutrition Facts

59 calories; 4 g total fat; 107 mg cholesterol; 123 mg sodium. 2 g carbohydrates; 3 g protein;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0