Cooking with Farm-Fresh Eggs
Spring and eggs go hand and hand, connected by a shared promise of rebirth and renewal. As the season subtly unfolds, I find myself craving farm-fresh, pastured eggs.
These locally produced beautie...
Curry powder and a small dollop of mango chutney make these deviled eggs a standout app, plus their fast and easy to make.
Ingredients
SERVINGS: 6 Serving(s)
- 6 hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder
- ⅛ teaspoon salt
- 3 tablespoons mango chutney
Preparation
Cut hard-boiled eggs in half lengthwise. Scoop yolks into a medium bowl and mash with a fork. Add mayonnaise, mustard, curry powder, and salt. Mix ingredients until smooth. Divide filling among egg halves. Garnish each egg with a small dollop of mango chutney.
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