Deviled Eggs

By RossanaV

Ingredients

• 12 hard-cooked eggs
• 1/2 cup mayonnaise
• 1/2 cup shredded Parmesan cheese
• 2 teaspoons finely chopped onion
• 1/2 teaspoon curry powder
• 1/2 teaspoon prepared mustard
• 1/8 teaspoon pepper

Preparation

Step 1

Remove shells from eggs. Carefully cut each egg in half lengthwise, remove the yolks and drop the yolks into a one-gallon size zip-type plastic bag. Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper. Zip the bag partially closed, leaving a small area for the air to escape. Squish and squeeze the bag until all ingredients are well mixed. 

Press the mixture down towards one corner of the bottom of the bag. With scissors snip off about 1/4-inch of that bottom corner of the bag. See what you have? A filled pastry bag. Carefully pipe the filing into each of the 24 egg white halves. Garnish as desired, or not at all. Refrigerate until serving. Yield: 24 deviled eggs.