HOME > Recipes > Curry and Chutney Deviled Eggs

Curry and Chutney Deviled Eggs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 12 hard-boiled eggs

  • 3 tablespoons plain Greek yogurt

  • 1 tablespoon yellow mustard

  • 1 rounded tablespoon homemade curry powder blend (a mix of cumin, coriander and turmeric) or store-bought

  • 2 tablespoons mango chutney, preferred brand Patak’s

  • 1/2 inch ginger, grated

  • 1 clove garlic, pasted

  • 1 tablespoon fresh red chili pepper, minced

  • 1 teaspoon Worcestershire

  • 1 teaspoon Red Hot sauce

  • 3 scallions, whites and light greens very finely chopped

  • Salt and pepper

  • Minced chives or finely chopped cilantro and a red finger/fresh chili to garnish

Preparation

Halve eggs, place yolks in a bowl and mash them with the yogurt, mustard, curry, chutney, ginger, garlic, chili pepper, Worcestershire, hot sauce, scallions, salt and pepper. Adjust seasoning to taste. 

Fill a food storage bag with the egg mixture and trim the corner with scissors to form a disposable pastry bag. Fill egg white halves and top with chives and minced red chili.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
If you are interested in learning more about the flavors used in cooking all around...