Devilled-Egg Salad

• 6 eggs
• 2 tablespoons mayonnaise
• ½–1 level teaspoon made

Boil the eggs for 8 minutes from cold. Drain and plunge into cold water to arrest cooking. Shell the eggs and submerge in a bowl of water until cold.

Using a wet knife blade, cut each egg in half lengthways. Carefully remove each egg yolk and put into a mixing bowl. Reserve the egg whites. Mash yolks with a fork and beat in the mayonnaise. Add the mustard and curry powder and season wit