Curried Stuffed Eggs

Directions

1. 1
   Halve eggs lengthwise.
2. 2
   Remove yolks; press them through a strainer into a bowl.
3. 3
   Add margarine, mayonnaise, curry, salt and peppers.
4. 4
   Mix well.
5. 5
   Fit a pastry bag with a star pastry tube and fill with yolk mixture.
6. 6
   Pipe rosettes of yolk mixture into egg white halves.
7. 7
   Put filled eggs in a single layer in a large plastic container.
8. 8
   Cover tightly and refrigerate up to 24 hours.
9. 9
   Remove from refrigerator 30 minutes before serving.