Ingredients

• 6 hard-cooked large eggs
• 1 1/2 tablespoons mayonnaise
• 1 1/2 tablespoons plain yogurt
• 1 1/4 teaspoons curry powder
• 1/4 teaspoon ground cumin
• 1 teaspoon bottled Major Grey's chutney, large pieces minced
• 1 scallion, chopped fine
• 1/2 teaspoon fresh lime juice
• Tabasco to taste
• Garnish: thinly sliced scallion green

Instructions

1. Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
2. Just before serving, garnish eggs.