4 trimmed scallions, with most of their green leaves
3 tablespoons sweet (unsalted) butter
1 generous tablespoon Madras curry powder
6 tablespoons heavy cream
Tabasco and salt to taste
8 hard boiled eggs

Directions:
Mince scallions. Melt butter in small frying pan. Add scallions and curry powder. Stir over medium heat 3 to 4 minutes. Remove from fire and cool.

Halve eggs lengthwise, remove yolks (reserving the whites) and mash them, then blend in the scallion butter mixture.

Beat in the heavy cream a tablespoon at a time. The mixture should be fluffy and have a salty bite, so add Tabasco and salt to taste. Mound the filling in the whites, and push a quartered slice of cucumber, skin side up, into each. Serve at room temperature.

Makes 16 halves.

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