Monday, September 3, 2012

Curried Deviled Eggs

Many kinds of delicious. Definitely an improvement on a classic.

Curried Deviled Eggs
from Cup of Sugar/Pinch of Salt

6 hard-boiled eggs, peeled and cut length-wise
1/3 cup Mayonnaise
2 Tbs. dijon mustard
2 tsp curry powder
tomato chutney (recipe here)

1. Gently remove the cooked egg yolks and place in a mixing bowl. Mash with the backside of a fork until no large lumps remain.
2. Combine mayonnaise, mustard, curry powder, and pepper in the bowl, and mash the ingredients together with the back of the fork until even consistency.
3. Spoon the filling back into the egg white shells until all the mixture is used up.
4. Garnish each egg with a generous dollop of chutney, and serve.

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