Curried Eggs

Recipe by Erin K. Brown
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READY IN: 35mins
SERVES: 24
YIELD: 24 eggs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut hard boiled eggs in half and combine yolks in a mixing bowl with horseradish and mustard until filling is thick, but not pasty.
  • Add seasonings to taste. (I tend to go heavy on the curry powder.).
  • Fill the whites with the mixture using a spoon or pastry bag with a star tip.
  • Garnish each with 1/4 tsp chutney.
  • Chill and serve.
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