6 large eggs
1/4 cup mayonnaise
1 tsp Thai red curry
2 tbsp finely chopped fresh coriander
salt and pepper to taste
- Place eggs in a saucepan with enough water covering eggs. Bring to a boil over high heat. Remove form heat. Cover and let stands for 10 minutes. Drain and rinse eggs with cold running water until eggs cool completely. Peel eggs.
- Cut eggs in half crosswise or lengthwise. Scope out yolks and place in a bowl.
- Mash yolks with a fork. Add mayonnaise, salt and pepper. Mix in curry paste and coriander. Spoon mixture into hollow egg whites and arrange eggs on serving plate.