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Chutney Stuffed Eggs
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12 hard-cooked eggs
6 bacon strips, cooked and finely crumbled
1/4 cup chutney, chopped
3 tablespoons mayonnaise
Cut eggs in half lengthwise; remove yolks and set whites aside. In a
bowl, mash the yolks. Add the bacon, chutney and mayonnaise; mix
well. Pipe or spoon into egg whites. Refrigerate until serving.
Yield: 12 servings.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |