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Lilly’s Table

 
 
Curry Garbanzos & Mango Salad
Hard Boiled Eggs
© Lillys-Table.com Photo of Mango Chutney Deviled Eggs
 

Tags: Dairy Free Low-Glycemic Gluten-Free Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Mango Chutney Deviled Eggs

from Mango Chutney Deviled Eggs with Curried Chickpea Salad, the Week of April 1, 2012.
View the previous or next recipe for this meal.

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.

Ingredients

  • 4 eggs, hard-boiled
  • 2 tablespoons mayonnaise, or strained yogurt
  • 2 tablespoons mango chutney, mince if it is in big chunks
  • 1 teaspoon curry powder
  • 1 tablespoon cilantro, minced, optional
  • 1 pinch salt

Serving Size: 2 People

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Preparation Instructions

Crack and peel the hard-boiled eggs. Rinse and rub off any remaining flecks of shells. Cut in half. Remove the yolks and place in a bowl with the mayonnaise, mango chutney, curry powder, cilantro and salt.

Mash and whisk together until it is a smooth paste.

Dollop into the whites or place in a pastry bag and swirl into the egg whites.

Sprinkle with cilantro to garnish.