Curried Egg Salad in Mini Sweet Peppers

Ingredients

• 8 mini sweet red, yellow and orange peppers, halved and seeded
• 4 large eggs, hard boiled, peeled and cooled
• 5 tablespoons chopped fresh chives, reserve 1 tablespoon for garnish
• 4 tablespoons celery, finely diced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon dry mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup of mayonnaise

Instructions

1. In a medium bowl, chop hard boiled eggs. Add all the remaining ingredients, except the peppers and one tablespoon of chopped chives. Mix well.
2. Spoon egg mixture into each pepper half and arrange on a platter. Sprinkle remaining chives on top of peppers for garnish. Cover and refrigerate at least one hour or until serving time. Refrigerate any leftovers.

Notes