Curried Deviled Eggs With Chutney – a delicious recipe with eggs, mayonnaise, mustard, curry powder, salt, mango. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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. Remove from heat and let eggs sit in hot water, off heat, for 25 minutes.
2
Fill a large bowl with half ice and half cold water. Transfer eggs to ice water and allow to cool for 10 minutes. Crack each egg and return to ice water. Remove shells.
3
Cut each egg in half lengthwise and remove yolks. Force yolks through a fine-mesh sieve into a large bowl. Add mayonnaise, mustard, curry powder and salt. Stir until blended and smooth.
4
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.) Garnish each egg with a small dollop of chutney.
644
kcal
Calories
53
g
Fat
6
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 large eggs, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons curry powder, and more.
Yes, Curried Deviled Eggs With Chutney falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
