Chutney Stuffed Eggs
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
Total TimePrep: 20 min. + chilling
- 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 large bowl, mash yolks. Add the bacon, chutney and mayonnaise; mix well.
- Pipe or spoon into egg whites. Refrigerate until serving.
Nutrition Facts2 each: 129 calories, 10g fat (3g saturated fat), 216mg cholesterol, 132mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 7g protein.
Originally published as Chutney Stuffed Eggs in Country Woman March/April 2003