Ingredients

• 6 large eggs
• 2 tablespoons plus
• 2 teaspoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 1⁄2 teaspoons curry powder
• Salt to taste
• Paprika for garnish
• Chopped fresh chives for garnish
• Freshly cracked black pepper for garnish

Directions
1 Put the eggs in a medium pot and add enough water to cover. Bring the water to a boil over high heat and cook for 13 minutes. Drain the eggs and rinse with cold water.

2 Peel the eggs and cut them in half. Gently remove the yolks and put them in a medium bowl.

3 Mash the egg yolks and add the mayonnaise, mustard, and curry powder. Mix well and season with salt.

4 Fill a reusable pastry bag with the yolk mixture and use it to fill the egg white halves. (Alternatively, use a small spoon.)

5 Garnish each egg half with a sprinkling of paprika, chopped chive flowers, and freshly cracked pepper.

Makes 6 servings.

---

BUY THIS BOOK
Excerpted from Easy Green Organic: Cook Well, Eat Well, Live Well. Copyright 2010 by Anna Getty. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.