Curry Deviled Eggs (Round 1)

I struggled with this recipe, since it listed some ingredients with amount and some without. And after making this recipe, I think some of the amount listed were wrong, and some of the amount I chose to use were also wrong.

Because this thing ended up like a salt lick. With no curry. The idea seems great, the recipe is easy, and the end product looks very good. In fact, it even TASTES good in the first instant you put it in your mouth. But the salt just overwhelms, so I'll try again with a some altered ingredient amount (and I welcome suggestions, as always).

Beyond all that, the proportion wasn't right (I didn't have enough filling to fill all my egg whites), one "squirt" of mustard seemed to drown out any curry, but the white pepper did add a nice bite to the flavor. I really like the idea of mixing half mayonnaise and half sour cream, as the mayonnaise is a subtle flavor rather than a dominant flavor, but it seemed to allow the salt to dominate rather than the curry.

Here is the recipe:

6 hard-boiled eggs
1 teaspoon garlic salt
1/2 teaspoon white pepper
1 tablespoon mayonnaise
1 tablespoon sour cream
1 squirt yellow mustard
1/8 teaspoon curry powder (or to taste)
paprika

1. Crumble egg yolks until very fine.
2. Add dry ingredients, except curry powder.
3. Add wet ingredients.
4. Add curry powder.
5. Spoon filling into egg halves and allow to become firm by refrigerating for at least one hour.
6. Garnish with paprika.

Here are the pictures:

Above: adding the garlic salt and white pepper

Above: adding the mayonnaise, sour cream, and mustard.

Above: adding the curry, and the finished product. (Notice only 11 eggs had filling)

I think this recipe has enough potential that I will retry it, altering the proportions. A little more mayonnaise and sour cream, so the proportion works out. A little less mustard and a little more curry so that the curry flavor is more obvious. And less salt. I might even use a little garlic powder rather than garlic salt (something the original recipe offered - but it also calls for straight salt and I used garlic salt rather than both). We will see...

And one more thing. I'm getting a little tired of recipes that use JUST paprika as garnish. The original recipe suggests paprika, but also says you may use a black or green olive, or caviar, or a "sweet midget pickle" as garnish. Once I figure out what a sweet midget pickle is, I think I might use it as a garnish on the retry of this recipe.

Here are the scores:

Overall: 62 out of 100
Texture: 13 out of 100 (the texture was very good; the proportion was out of whack)
Flavor: 7 out of 20 (potential here, just ruined by the salt)
Uniqueness: 12 out of 100
Appearance: 12 out of 100
Ease of preparation: 18 out of 20

Comments?