Curried Deviled Eggs with Chutney

Name: Curried Deviled Eggs with Chutney
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 Tbsps curry powder; 1 Tbsp Dijon mustard; 12 larges eggs; 4 Tbsps mango chutney; 118 milliliters mayonnaise; 1 teaspoons salt

Need a gluten free, dairy free, and vegetarian hor d'oeuvre? Curried Deviled Eggs with Chutney could be an amazing recipe to try. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 224 calories, 9g of protein, and 17g of fat. A mixture of curry powder, mayonnaise, mango chutney, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Place eggs in a pot large enough to hold them with some space remaining. Fill pot with cold water to cover eggs by 1 inch. Cover and bring to a boil over high heat.

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Water

Egg

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Pot

Remove from heat and let eggs sit in hot water, off heat, for 25 minutes.

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Water

Egg

Fill a large bowl with half ice and half cold water.

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Water

Ice

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Bowl

Transfer eggs to ice water and allow to cool for 10 minutes. Crack each egg and return to ice water.

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Water

Egg

Remove shells.

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Pasta Shells

Cut each egg in half lengthwise and remove yolks. Force yolks through a fine-mesh sieve into a large bowl.

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Egg Yolk

Egg

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Sieve

Bowl

Add mayonnaise, mustard, curry powder and salt. Stir until blended and smooth.

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Curry Powder

Mayonnaise

Mustard

Salt

Use a small spoon to fill each egg white with equal amounts of filling. (Alternatively, fill a pastry bag fitted with a star or plain tip and pipe filling into shells. Or use a ziplock bag with a small piece of a corner snipped off to pipe filling.)

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Egg Whites