Deviled Eggs

• 24 whole Eggs
• 1 Tablespoon Mustard Powder
• 1 Tablespoon Curry Powder
• 2 Tablespoons Cornichons, Chopped
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Parsley, Plus Sprigs For Garnish
• 1 Tablespoon Worcestershire Sauce
• Cayenne And Paprika For Garnish

1. 1.
2. Place the eggs in a pot of cold water and bring the water to a gentle boil.
3. As soon as it boils time it for another 8-10 minutes and then remove from the heat.
4. Pour out the hot water and place the pot under cold running water for several minutes until the eggs have come to room temperature.
5. 2.
6. Remove the egg shells and white membrane.
7. If the eggs are too fresh, this can be very hard to do.
8. So older eggs are better.
9. It also helps to peel then in water, the shells slip off more easily without tearing the white.
10. 3.
11. Slice the eggs in half (lengthwise) and pop out the yolks.
12. Place the yolks in a mixing bowl.
13. Add the curry powder, mustard powder, cornichons, mayo, parsley, and Worcestershire and mix well.
14. Taste and adjust the flavor to your liking.
15. 4.
16. Place the contents of the bowl into a pastry bag and pipe it back into the egg whites.
17. 5.
18. Garnish with a sprinkle of cayenne, paprika and a sprig of parsley.

eggs, mustard powder, curry, cornichons, mayonnaise, parsley, worcestershire sauce, cayenne

Taken from tastykitchen.com/recipes/appetizers-and-snacks/deviled-eggs-3/ (may not work)