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1
Place the eggs in a pot of cold water and bring the water to a gentle boil.
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2
As soon as it boils, remove from the heat, cover, and let sit 10 minutes.
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3
Pour out the hot water and place the pot under cold running water for several minutes until the eggs have come to room temperature.
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4
Remove the shells and white membrane.
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5
This is more difficult with fresh eggs, so you may prefer to use older eggs.
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6
It also helps to peel the eggs under water - the shells slip off more easily without tearing the white.
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7
Slice the eggs in half, pop out the yolks and place in a medium mixing bowl.
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8
Add the curry, mustard, cornichons, mayo, parsley, and Worcestershire to the yolks and mix well.
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9
Taste and adjust the flavor to your liking.
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10
Place the contents of the bowl into a pastry bag and pipe it back into the whites.
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11
Garnish with a sprinkle of cayenne, paprika and a sprig of parsley.
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12
My Note: This is the classic recipe that I have always used (but with much more salad dressing) and I'm asked to bring them to every family gathering.
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13
I do variations some times such as adding crumbled bacon.
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14
Here's a tip for making things much quicker, less messy and a little fancier: Mix until creamy.
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15
Put it all into a plastic (zip-lock type) storage bag.
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16
Seal the top, clip a lower corner to make a hole and squeeze the filling into the egg halves.
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17
You can always add more mustard or dressing to make it the right consistancy.
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18
I like to add a small amount of sweet pickle relish to the mixture though -- as odd as it sounds, it gives it a little bit of zip.
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19
It is quick, simple and easy enough for your kids to do too!
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20
Just make sure you don't leave your kids unattended, burns can be quite painful.
