Curry Chutney Deviled Eggs
|Eggs||6 Large (Extra Large Type)|
|Chutney||3 Teaspoon (Major Grey'S)|
|Curry powder||1⁄4 Teaspoon|
Put eggs in a single layer in a saucepan. Cover with water 1 inch above the level of the eggs. Bring water to a boil, cover and remove from heat. Let stand 15 minutes for large eggs and 18 minutes for extra-large eggs.
Run eggs under cold water and peel. Slice eggs in half lengthwise and remove yolks. In medium bowl, mash yolks with a fork. Add mayonnaise, chutney, curry powder and salt; mix thoroughly to blend. Taste and correct seasoning.
Using pastry bag or plastic bag with a hole cut out of the corner or using a spoon, stuff eggs with filling. Refrigerate until ready to serve. Can be made up to a day ahead.
Makes 12 appetizers
- Double or triple the recipe as needed.
- Use eggs that are at least a week old – fresh eggs will not peel well.
- Substitute another chutney for a change of flavor. If there are bits of fruit in the chutney, chop finely.
- To use a pastry bag to pipe the filing, fold plastic sandwich bag diagonally in half; snip the tip from one corner, about ¼-inch across the corner to create a ½-inch hole. Spoon filling into the bag and squeeze from the top of the bag into the egg white shell.
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