My aunt shared this recipe with me many years ago. The chutney is a very tasty addition to the eggs!—Mrs. Patrick Dare, Fergus, Ontario
- 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 large bowl, mash yolks. Add the bacon, chutney and mayonnaise; mix well.
- Pipe or spoon into egg whites. Refrigerate until serving. Yield: 12 servings.
Originally published as Chutney Stuffed Eggs in Country Woman March/April 2003, p35
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