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Lilly’s Table

 
 
Curry Garbanzos & Mango Salad
© 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 Garbanzo & Mango Salad, the Week of April 13, 2014.
View the 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.