Curried Chutney Eggs

November/December 1993

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Curry and lemon season the filling of these updated deviled eggs.

Curried Chutney Eggs

Makes: 24 deviled eggs

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  • 12 hard-boiled eggs, (see Tip)
  • 1/2 cup fresh breadcrumbs, (see Tip)
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons finely chopped fresh parsley
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon lemon juice
  • Pinch of cayenne
  • Salt & freshly ground pepper, to taste


  1. Halve eggs. Scoop out the yolks, reserving 6 for another use. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, parsley, curry powder, lemon juice and cayenne. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and arrange on a platter. Garnish each deviled egg with a little chutney.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tips: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
  • To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.


Per serving: 31 calories; 2 g fat (1 g sat, 1 g mono); 52 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 g fiber; 56 mg sodium; 41 mg potassium.

Exchanges: 1/2 medium-fat milk

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