Curried Stuffed Eggs
- 4 hard-boiled eggs
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/2 teaspoon Morton & Bassett curry powder
- 1 pinch Morton & Bassett cayenne pepper
- salt & Morton & Bassett black pepper
Cut the eggs in half, remove the yolks and place them in a bowl, reserving the whites.
Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
Divide the yolk mixture evenly among the reserved whites, mounding it slightly. Serve immediately or store, covered in the refrigerator for up to 1 day.