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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start by hard-boiling the eggs. Put together the salad. Once the eggs are cool enough to handle, crack, peel and whip them into Mango Chutney Deviled Eggs.
For easy peeling, it is better if the eggs are a bit old. Not too old, but if possible buy them a week prior to boiling. Or better yet, when you see some eggs in the back of your fridge you forgot about, test them by dropping them into a cup of water. If they float, say good-bye to those bad eggs. If they drop but one side is considering standing up, they are perfect for hard-boiled, easy peel eggs. Super fresh eggs still boil and peel, but with a bit less ease.
The curried-sweet filling balances ever so nicely with the rich protein of the yolks. The filling is usually a bit runnier than other deviled egg filled, but it is such a scrumptious change of pace.
Pantry items are tossed together with fresh greens and mango. If you do not have access to fresh mangoes, tear dried mangos up into pieces and plan to use about half of the amount. Make this vegan by using vegenaise. A sprinkle of crushed cashews will add a nice boost of protein and crunch.
