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Lemon Curry Deviled Eggs
8 Eggs
1/4 to 1/2 cup Sour Cream
1 tablespoon Lemon Juice
1/4 tablespoon Salt
1/4 teaspoon Paprika
1/4 teaspoon Ground Mustard
1/4 teaspoon Curry Powder
dash of Worcestershire Sauce
- Place eggs in a saucepan, and cover with
cold water. Bring water to a boil and immediately remove from heat. Cover,
and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,
and cool. To cool more quickly, rinse eggs under cold running water.
- After eggs have cooled, peel the shells off
and cut in half lengthwise. Spoon yolks into small bowl. Set egg
white halves aside.
- Mash yolks with back of fork. Add sour cream, lemon juice, salt,
paprika, mustard and curry powder to yolks. Mix well.
- Spoon lemon curry deviled egg mixture into egg white halves. Refrigerate
until ready to serve.
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