Makes 12

6 eggs

2 Tbs good quality mayonnaise

salt

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2 tsp parsley, finely chopped

2 tsp celery, finely chopped

1 tsp chives, finely chopped

salt and pepper

1 tsp curry powder

1

Three-quarter fill a saucepan with salted water. Bring to a boil then add the eggs and cook for five minutes. Pour off the water and run plenty of cold water over the eggs to stop them cooking.

2

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Shell the eggs and cut in half length-wise. Carefully remove the yolks to a bowl.

3

Add the remaining ingredients and mash together well. Spoon or use a piping bag to put the mixture back into the cavity. Add extra snipped chives to garnish.