Curried Stuffed Eggs - cooking recipe

Ingredients

20 hard-boiled eggs
5 Tbsp. margarine, softened
7 Tbsp. mayonnaise
1/2 tsp. curry powder
1/4 tsp. pepper
3/4 to 1 tsp. salt
1/8 tsp. cayenne pepper

Preparation

Halve eggs lengthwise.
Remove yolks; press them through a strainer into a bowl.
Add margarine, mayonnaise, curry, salt and peppers.
Mix well.
Fit a pastry bag with a star pastry tube and fill with yolk mixture.
Pipe rosettes of yolk mixture into egg white halves.
Put filled eggs in a single layer in a large plastic container.
Cover tightly and refrigerate up to 24 hours.
Remove from refrigerator 30 minutes before serving.