Stuffed Curried Eggs

	6 eggs
	1 teaspoon of curry powder
	4 tablespoons of Highlander Condensed Milk mayonnaise
	tablespoon fresh parsley, chopped, plus small parsley sprigs to garnish

1.	Place the eggs in a saucepan and cover with water.
2.	Bring to the boil and gently simmer for 10 minutes.
3.	Remove and cool under cold water before carefully peeling off the shells.
4.	Cut the eggs in half lengthwise and scoop the yolks into a bowl.
5.	Add the curry powder, some salt and pepper, the mayonnaise and chopped parsley to the egg yolks and mash until smooth.
6.	Pipe or spoon the egg yolk mixture back into the egg whites.
7.	Garnish with sprigs of parsley.

Tags: curried egg