Curried Stuffed Eggs

By Craig Claiborne and Pierre Franey

Published March 26, 1983

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

  • 12 hard-cooked eggs, peeled

  • 10 tablespoons curry paste

  • 4 tablespoons finely chopped chutney

  • 4 tablespoons toasted pine nuts

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

15 grams carbs; 301 milligrams cholesterol; 227 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 1 gram fiber; 242 milligrams sodium; 12 grams protein; 9 grams sugar

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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