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Curried Stuffed Eggs

For a healthier version of deviled eggs, use less mayonnaise and other high-fat ingredients and more seasonings. The filling for this recipe is a mixture of chopped spinach and parsley seasoned with curry. The stuffed eggs can be made up to three hours ahead of time if tightly covered with plastic wrap and refrigerated.

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*  Exported from  MasterCook  *                            Curried Stuffed Eggs Recipe By     :  Serving Size  : 12   Preparation Time :0:30 Categories    : Side Dishes                      Appetizers & Hors d'Oeuvres                 Low Calorie   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------   12                    hard-cooked eggs                         lettuce leaves -- for lining platter    2      tablespoons   curry powder      3/4  cup           low-calorie mayonnaise    2      tablespoons   minced parsley    2      tablespoons   minced spinach    1      tablespoon    Dijon mustard                         dill sprigs or chives, and paprika -- for garnish 1. Peel eggs and halve lengthwise, remove yolks from whites, and place halved egg whites on bed of lettuce arranged on a platter. In a mixing bowl mash egg yolks with curry powder, mayonnaise, parsley, spinach, and mustard until smooth. 2. Spoon or pipe this filling into egg-white halves. Garnish with dill sprigs and paprika. Cover carefully with plastic wrap and chill for 15 minutes before serving.