Curried Stuffed Eggs

By Craig Claiborne and Pierre Franey

Total Time
10 minutes
Rating
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Featured in: FOOD; CURRIED EGG HUNT

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Ingredients

Yield:4 to 6 servings
  • 12hard-cooked eggs, peeled
  • 10tablespoons curry paste
  • 4tablespoons finely chopped chutney
  • 4tablespoons toasted pine nuts
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

227 calories; 14 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 12 grams protein; 242 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the eggs in half lengthwise.

  2. Step 2

    Remove the yolks and put them through a sieve into a mixing bowl.

  3. Step 3

    Add the curry paste and blend until smooth. Add the chutney and pine nuts and blend. Fill the center of each egg white half, using a spoon or a pastry bag outfitted with a pastry tube.

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Comments

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Lynne

Delicious. I substituted Trappist mango red pepper jelly for the chutney.

The curry paste makes the filling very smooth.

Lynne

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