Chutney Stuffed Eggs Recipe
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-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.
Yield: 12 servings.
Originally published as Chutney Stuffed Eggs in Country Woman
March/April 2003, p35
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