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From: Nancy,.SanFran

Curried Stuffed Eggs
From The Good Egg by Marie Simmons (Houghton Mifflin, $26)
Source: The Washington Post 8/23/00
Serving Size : 4

2 teaspoons curry powder: preferably Madras
4 large eggs -- hard-cooked, peeled and halved lengthwise
1/4 cup mayonnaise -- yogurt or sour cream
1 tablespoon minced onion
2 teaspoons freshly squeezed lemon juice
1/2 clove garlic -- minced
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 tablespoon minced cilantro

In a small skillet over low heat, heat the curry powder until fragrant, about 30 seconds. Remove from the heat.

Carefully separate the egg whites from the yolks. Place the whites, cut-side up, on a plate; set aside.

Using the back of a spoon, press the yolks through a sieve into a medium bowl. Alternatively, using a fork, mash the yolks until no lumps remain. Add the mayonnaise, yogurt or sour cream, the onion, toasted curry powder, lemon juice, garlic and salt and pepper to taste and mash until combined. Using a wooden spoon, beat the yolk mixture until smooth and fluffy.

Using a teaspoon, carefully stuff the yolk mixture into the whites, mounding the tops. Sprinkle the eggs with the cilantro. Serve at room temperature or chilled.

Info: Curry powder is a mixture of many different spices, sometimes as many as 20. In Indian kitchens, the mixture varies from cook to cook and is ground fresh every day. I like the Madras-style variety that comes in a yellow and gold tin and is available in many supermarkets. It is sweeter and less hot than many others, and it goes particularly well with eggs.