curried deviled eggs

Piping! You've got to try it! I'm not sure I'd ever done it before for deviled eggs, but it was a heck-of-a-lot-of fun. And when the eggs are a yummy recipe from a special Seattle-neighbor-friend, it's even better. (She adapted it from a Food Network recipe.)

You'll need:

• 12 large eggs, boiled and cold
• 1/2 cup mayo
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 teaspoon curry powder (taste and then add more if needed)

Do this:

I boil my eggs with a boiled egg timer till hard (and put plenty of salt and vinegar in the water to help them peel easier), then add ice cubes to the water when finished. I then peel under running water, and they usually come out nicely. (I also use a trick from an American fiction author, Debbie Macomber: when you start to peel the eggs, first tap the widest end where there's a bubble underneath the shell, and it makes it easier.)

Put the peeled eggs in the fridge a few hours or overnight.

After the little babies are chilled, cut them in half lengthwise and mash the yolks with the rest of the ingredients listed. Did I mention piping is a hoot? I also sprinkled a bit of dried parsley on the ones above for a July 4th/friend's birthday party celebration.

Enjoy the curry kick!