 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
Adapted from Four Seasons Party Book pg. 16. This has become a favorite substitute for regular deviled eggs, particularly amongst the menfolk I know. I usually use a lot of curry powder, 1 tbsp. or more for 12 eggs, but your amount will vary depending on your taste and the type of curry powder you have. Ingredients:
12 hard-boiled eggs |
2 -3 tablespoons dijon-horseradish mustard |
2 -3 tablespoons horseradish |
salt (to taste) |
pepper (to taste) |
curry powder (to taste) |
mango chutney, finely minced |
Directions:
1. Cut hard boiled eggs in half and combine yolks in a mixing bowl with horseradish and mustard until filling is thick, but not pasty.
2. Add seasonings to taste. (I tend to go heavy on the curry powder.).
3. Fill the whites with the mixture using a spoon or pastry bag with a star tip.
4. Garnish each with 1/4 tsp chutney.
5. Chill and serve.
|
|