It’s always useful to have a great, fool-proof party hors d’oeuvre recipe, especially at this time of the year.. But it can be daunting to find something that can feed many, doesn’t take all day to make and won’t break the bank. We’ve got the perfect dish – Curry Chutney Deviled Eggs. The curry and chutney add big flavor so these eggs are sure to be a hit at the party!
Curry Chutney Deviled Eggs
6 large or extra-large eggs
3 tablespoons mayonnaise
3 teaspoons Major Grey’s chutney
¼ teaspoon curry powder
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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