Vigorously beat cream
cheese until creamy. Mix inmayonnaise, sour cream, curry, mustard, and
cayenne. Blend well.
Sauté bacon over
medium heat until browned and crisp. Drain on absorbent paper. Crumble
when dry and set aside.
Pour off excess bacon
fat. Melt butter and stir in onions. Cook over low heat until transparent,
but not brown. Remove with slotted spoon and set aside.
When onion and bacon
have cooled, add to cream cheese mixture.
Shell and chop eggs.
Stir into cream cheese mix with parsley. Mix well and season with salt
and pepper. Refrigerate until serving.
recipe from www.inmamaskitchen.com
Contributor: Elisa Penn
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