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Prep Time: 12 Minutes Cook Time: 23 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The secret to perfect hard-cooked eggs: Put the eggs in a saucepan and add enough water to cover by one inch. Bring the water just to a boil; then remove the pan from the heat, cover and let stand 15 to 17 minutes. Run cold water over the eggs to stop the cooking process. Ingredients:
4 hard-boiled eggs, peeled and halved lengthwise |
1 tablespoon finely chopped chutney |
2 teaspoons reduced-calorie mayonnaise |
1 teaspoon dijon mustard |
1/4 teaspoon cayenne pepper |
1/8 teaspoon salt |
Directions:
1. Remove the yolks from the egg halves; set the whites aside. In a medium bowl,
2. mash the egg yolks with a fork; mix in the chutney, mayonnaise, mustard, cayenne.
3. and salt. Spoon (or use pastry bag) the yolk mixture into the egg white halves.
4. Sprinkle with paprika, if desired.
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