Chutney Stuffed Eggs Recipes

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SLIM CHUTNEY DEVILED EGGS



Slim Chutney Deviled Eggs image

A fun twist on a classic finger food, these chutney deviled eggs are easy, delicious, and make a popular contribution to any gathering. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 tablespoons mango chutney
1 tablespoon chopped green onion
1/8 teaspoon salt
1/8 teaspoon pepper
Chopped cashews and paprika, optional

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites., In a large bowl, mash yolks. Stir in mayonnaise, chutney, green onion, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with cashews and paprika. Chill until serving.

Nutrition Facts : Calories 49 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 113mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

SECRET-INGREDIENT STUFFED EGGS



Secret-Ingredient Stuffed Eggs image

My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats. -Beth Satterfield, Dover, Delaware

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
4 tablespoons crumbled goat cheese, divided
3 tablespoons finely chopped pecans, divided
3 tablespoons mayonnaise
2 tablespoons finely chopped celery
2 tablespoons mango chutney
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving., Just before serving, sprinkle with remaining goat cheese and pecans.

Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 140mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

CURRY STUFFED EGGS



Curry Stuffed Eggs image

Make and share this Curry Stuffed Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potluck

Time 20m

Yield 16 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs, peeled
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon chutney
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
salt
paprika

Steps:

  • Cut eggs in half lengthwise.
  • Remove yolks and place in a bowl; set whites aside.
  • Add mayonnaise, sour cream, curry, cayenne, chutney and salt to bowl with yolks; blend until smooth with an electric mixer.
  • Spoon or pipe yolk mixture into egg whites.
  • Sprinkle lightly with paprika.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 56.6, Fat 4.2, SaturatedFat 1.2, Cholesterol 107.6, Sodium 57.9, Carbohydrate 1.3, Sugar 0.5, Protein 3.2

STUFFED EGGS CLAUDINE



Stuffed Eggs Claudine image

Provided by Jacques Pepin

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

6 large eggs
12 ounces broccoli rabe (bitter broccoli)
3 tablespoons peanut oil
1 onion, about 6 ounces, peeled and chopped (1 cup)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces mozzarella cheese, grated (1 1/2 cups)

Steps:

  • Place the eggs in a saucepan large enough to hold them in one layer and cover them with hot water. Bring to a boil over high heat (this will take 2 to 3 minutes), reduce the heat, and boil gently for 9 minutes.
  • Drain the water from the pan and shake the pan to crack the eggshells. Cover with ice and water, and cool for at least 10 to 15 minutes. Shell the eggs and set them aside.
  • Peel the stems of the broccoli rabe, rinse thoroughly under cool water, and drain well. Chop the stems and leaves coarsely. There will be about 5 cups.
  • Heat the oil in a large saucepan. When it is hot, add the onions and saute them over high heat for 1 1/2 minutes, or until they begin to brown. Add the broccoli rabe, mix well, cover, reduce the heat to very low, and cook 5 minutes. Transfer the mixture to a bowl, cool, and add the salt and pepper.
  • Split the eggs in half lengthwise and add the yolks to the broccoli rabe. Mix well. (The mixture will become a little pasty.)
  • Stuff each egg white half with the bitter broccoli mixture, using up about half of the stuffing. Spread the remaining stuffing in a 6-cup gratin dish and arrange the eggs, stuffed side up, on top. Sprinkle with the cheese. (The dish can be prepared to this point a few hours ahead.)
  • About 30 minutes before serving time, preheat oven to 400 degrees.
  • Place the gratin in the 400-degree oven for 12 minutes, then put it under a hot broiler for 2 to 3 minutes, until nicely browned on top. Serve.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 391 milligrams, Sugar 2 grams, TransFat 0 grams

CHUTNEY EGGS



Chutney Eggs image

Here's a zesty variation on an old favorite that your guests will look forward to every time they visit. Bacon and chutney are the keys to these flavor packed eggs.

Provided by KAREN

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 24

Number Of Ingredients 5

12 eggs
¼ cup chutney
6 slices bacon
3 tablespoons mayonnaise
1 tablespoon chopped almonds

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut in half lengthwise. Remove and reserve yolks.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain and crumble.
  • In a medium bowl, mash egg yolks and mix with bacon, chutney, mayonnaise and almonds. Fill the egg whites with the mixture.

Nutrition Facts : Calories 86 calories, Carbohydrate 1.5 g, Cholesterol 98.4 mg, Fat 7.1 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 103.7 mg, Sugar 1.2 g

CURRIED STUFFED EGGS



Curried Stuffed Eggs image

Categories     Egg     No-Cook     Quick & Easy     Mayonnaise     Lime     Curry     Chill     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 10

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey's chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste
Garnish: thinly sliced scallion green

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
  • Just before serving, garnish eggs.

CREAM CHEESE AND CHUTNEY STUFFED EGGS



Cream Cheese and Chutney Stuffed Eggs image

Make and share this Cream Cheese and Chutney Stuffed Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 large eggs, hard-cooked, peeled, and halved lengthwise
2 ounces cream cheese, at room temperature
3 tablespoons chutney
1 -2 tablespoon milk
1 -2 teaspoon fresh lemon juice or 1 -2 teaspoon fresh lime juice
1 -2 teaspoon minced jalapeno
1/2 teaspoon grated gingerroot
kosher salt
1/4 cup finely chopped dry roasted peanuts or 1/4 cup cashews
1 tablespoon chopped fresh cilantro

Steps:

  • Carefully remove the yolks from the whites; place the whites, cut side up on a plate.
  • With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
  • Add in the cream cheese and mash them with a fork until blended.
  • Add in the chutney, breaking up any large chunks with the fork; stir to blend.
  • Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.
  • Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.
  • Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
  • Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.

Nutrition Facts : Calories 209, Fat 17.1, SaturatedFat 5.7, Cholesterol 227.6, Sodium 229.2, Carbohydrate 4.2, Fiber 1.2, Sugar 1.1, Protein 10.9

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