Curried Stuffed Eggs

• 6 hard-cooked large eggs
• 1 1/2 tablespoons mayonnaise
• 1 1/2 tablespoons plain yogurt
• 1 1/4 teaspoons curry powder
• 1/4 teaspoon ground cumin
• 1 teaspoon bottled Major Grey's chutney, large pieces minced
• 1 scallion, chopped fine
• 1/2 teaspoon fresh lime juice
• Tabasco to taste
• Garnish: thinly sliced scallion green

1. Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
2. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste.
3. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it.
4. The stuffed eggs may be made 6 hours ahead and chilled, covered.
5. Just before serving, garnish eggs.

eggs, mayonnaise, plain yogurt, curry powder, ground cumin, major, scallion, lime juice, scallion green

Taken from www.epicurious.com/recipes/food/views/curried-stuffed-eggs-10204 (may not work)