6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Light Mayonnaise or Salad Dressing
1/2 teaspoon mustard
1/2 teaspoon pickle relish
1/4 teaspoon ground black pepper
Curry Powder for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, pickle relish, bacon bits and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with curry powder. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
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