4 lg egg; hard-boiled
1 tsp Dijon mustard
1 Tbs mayonnaise
1/2 tsp curry powder
pinch cayenne pepper
salt and pepper; to taste


Cut the eggs in half, remove the yolks, and place them in a bowl. Reserve the whites. Add the mustard, mayonnaise, curry powder, cayenne, salt and black pepper to the egg yolks and mix well. Divide the yolk mixture evenly among the reserved whites, mounding it slightly. Serve immediately or store, covered, in the refrigerator for up to one day.
Can be doubled or tripled
Source: "Dr Atkins' Quick & Easy New Diet Cookbook"