Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 12 hard-boiled large eggs
  • 6 bacon strips, cooked and finely crumbled
  • 1/4 cup chutney, chopped
  • 3 tablespoons mayonnaise

Directions

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

Nutritional Facts

2 each: 129 calories, 10g fat (3g saturated fat), 216mg cholesterol, 132mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 7g protein.

  • 12 hard-boiled large eggs
  • 6 bacon strips, cooked and finely crumbled
  • 1/4 cup chutney, chopped
  • 3 tablespoons mayonnaise
  1. 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.
  2. 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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