Crab and chutney on top of the deviled egg mixture make these appetizers doubly delightful.
Halve the hard-boiled eggs lengthwise and remove yolks. Set whites aside. In a quart-size, self-sealing plastic bag place egg yolks, 1/4 cup mayonnaise (or salad dressing), green onion, mustard, 1/8 teaspoon salt and 1/8 teaspoon cayenne. Seal bag. Gently squeeze the bag to combine ingredients. Snip one corner of the bag and pipe mixture into egg white halves.
Cut up any large pieces of chutney. In a bowl, combine chutney, the remaining 3 tablespoons mayonnaise (or salad dressing), curry powder, the remaining 1/8 teaspoon each salt and cayenne. Gently fold in crabmeat. Top each deviled egg with a spoonful of the crab mixture. Cover and chill for 1 to 2 hours.
