Curried Stuffed Eggs

Makes: 16  servings
Start to Finish:   30 mins 
 
Ingredients
  • 8 hard-cooked eggs, halved
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon chutney
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Paprika, for garnish

Directions

Combine egg yolks, mayonnaise, sour cream, chutney, curry, salt, and pepper in a blender or food processor; blend until smooth. With pastry bag or spoon, fill egg white halves. Sprinkle with paprika. Makes 16 servings.

Make Ahead Tip
  • Prepare stuffed eggs. Cover and refrigerate up to 8 hours.

Nutrition Facts

  • Servings Per Recipe 16
  • Calories(kcal)70,
  • Protein(gm)3,
  • Carbohydrate(gm)1,
  • Fat, total(gm)6,
  • Cholesterol(mg)109,
  • Saturated fat(gm)1,
  • Sodium(mg)87,
  • Percent Daily Values are based on a 2,000 calorie diet
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