Curried Eggs

1. 1

   Cut hard boiled eggs in half and combine yolks in a mixing bowl with horseradish and mustard until filling is thick, but not pasty.

2. 2

   Add seasonings to taste. (I tend to go heavy on the curry powder.).

3. 3

   Fill the whites with the mixture using a spoon or pastry bag with a star tip.

4. 4

   Garnish each with 1/4 tsp chutney.

5. 5

   Chill and serve.

No additional tips available.