Best 5 Chutney Stuffed Eggs Recipes

STUFFED COCKTAIL EGGS

Steps:

• Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
• For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
• For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

CREAM CHEESE AND CHUTNEY STUFFED EGGS

Steps:

• Carefully remove the yolks from the whites; place the whites, cut side up on a plate.
• With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
• Add in the cream cheese and mash them with a fork until blended.
• Add in the chutney, breaking up any large chunks with the fork; stir to blend.
• Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.
• Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.
• Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
• Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.

MANGO CURRY DEVILED EGGS

Steps:

• Scoop yolks into a bowl and mash with fork until powdery.
• Add mayonnaise, mango chutney, green onion, curry powder, and cayenne pepper, and mix well.
• Spoon or pipe filling into egg white halves.

CURRIED STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
• Just before serving, garnish eggs.

CHUTNEY-STUFFED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks from eggs and place in a medium bowl set whites aside. Mash yolks with a fork. Add mayonnaise, butter, curry powder, celery salt and onion salt mix until smooth. Using a decorating bag fitted with a star tube, fill each egg white with egg yolk mixture, piping around edge to form a rim. Place a scant 1/2 teaspoon chutney in center of each. Chill for 1 to 2 hours before serving.