Church Supper Deviled Eggs

• 12 large eggs
• 2 green onions with tops, finely chopped (1/4 c.)
• 1/4 c. finely chopped sweet red pepper
• 1/4 c. finely chopped dill pickle
• 1/4 c. reduced calorie mayonnaise
• 1 tsp. curry powder
• 1/4 tsp. hot red pepper sauce or to taste
• paprika (optional)
• finely chopped parsley (optional)

1. Place eggs in large saucepan; cover with cold water.
2. Bring to boil over high heat.
3. Remove from heat; cover.
4. Let stand 15 minutes.
5. Cool eggs under cold water and peel.
6. Slice eggs in half lengthwise; remove yolks.
7. Refrigerate 6 half yolks for another use.
8. Arrange 18 of the egg yolk halves on serving platter.
9. Place the remaining 6 egg white halves and 18 egg yolk halves in a large bowl.
10. Using fork or pastry blender, mash eggs. Blend in remaining ingredients.
11. Spoon or pipe mixture into 18 egg whites halves.
12. Sprinkle with paprika and parsley.
13. Refrigerate for up to 6 hours.

eggs, green onions, sweet red pepper, dill pickle, mayonnaise, curry powder, hot red pepper sauce, paprika, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999954 (may not work)