12 hard-boiled eggs
3 crisp slices bacon
3 tbsp. pecans or walnuts, crushed fine
1/4 tsp. curry
3 tbsp. mayonnaise
1 tsp. mustard
dash of paprika

Boil eggs for 12 minutes. Set aside and let cool. Cut in half (not lengthwise), then slice a small amount off each bottom so they will set up on dish. After removing yolk, crumble bacon and nuts (both finely chopped) in small amounts into egg. Lightly season with salt and pepper. Then take egg yolks, curry, mayo and mustard and blend until smooth. Use pastry bag to squeeze mixture into egg halves. Sprinkle with more bacon and nut mixture over top and sprinkle with paprika. Number of servings: 12 to 18.