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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

1. 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
  • cal.(kcal)70,
  • Fat, total(g)6,
  • chol.(mg)109,
  • sat. fat(g)1,
  • carb.(g)1,
  • pro.(g)3,
  • sodium(mg)87,
  • Percent Daily Values are based on a 2,000 calorie diet