Cream Cheese and Chutney Stuffed Eggs |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Marie Simmons Ingredients:
4 large eggs, hard-cooked, peeled, and halved lengthwise |
2 ounces cream cheese, at room temperature |
3 tablespoons chutney |
1 -2 tablespoon milk |
1 -2 teaspoon fresh lemon juice or 1 -2 teaspoon fresh lime juice |
1 -2 teaspoon minced jalapeno |
1/2 teaspoon grated gingerroot |
kosher salt |
1/4 cup finely chopped dry roasted peanuts or 1/4 cup cashews |
1 tablespoon chopped fresh cilantro |
Directions:
1. Carefully remove the yolks from the whites; place the whites, cut side up on a plate.
2. With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
3. Add in the cream cheese and mash them with a fork until blended.
4. Add in the chutney, breaking up any large chunks with the fork; stir to blend.
5. Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.
6. Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.
7. Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
8. Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.
|
|