Curried Deviled Eggs

Ingredients

• 6 large eggs
• 2 tablespoons plus 2 teaspoons store bought or homemade mayonnaise
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons curry powder
• Salt, to taste
• Paprika, for garnish
• Chopped chives, for garnish
• Freshly cracked black pepper, for garnish

Directions

1. Place the eggs in a medium pot and pour in enough water to cover them. Set the pot on the burner, bring the water to a boil, and cook for 13 minutes total from the moment the pot goes on the heat. Drain, then run the eggs under cold water.
2. Peel the eggs, then slice them in half. Carefully lift out the yolks and transfer them to a medium bowl.
3. Break up the yolks with a fork, then add the mayonnaise, mustard, and curry powder. Stir until the filling is smooth and well combined, then add salt to taste.
4. Spoon the yolk mixture into a reusable pastry bag and pipe it into the egg white halves. If you would rather skip the bag, a small spoon will do the job.
5. Finish each filled egg half with a dusting of paprika, chopped chives, and freshly cracked pepper.