VERIFIED BY Taste of Home Test Kitchen
- 12 hard-boiled large 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.
Originally published as Chutney Stuffed Eggs in Country Woman March/April 2003, p35