Chutney Stuffed Eggs Food

SECRET-INGREDIENT STUFFED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving., Just before serving, sprinkle with remaining goat cheese and pecans.

STUFFED COCKTAIL EGGS

Steps:

• Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
• For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
• For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

CREAM CHEESE AND CHUTNEY STUFFED EGGS

Steps:

• Carefully remove the yolks from the whites; place the whites, cut side up on a plate.
• 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.
• Add in the cream cheese and mash them with a fork until blended.
• Add in the chutney, breaking up any large chunks with the fork; stir to blend.
• Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.
• Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.
• Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
• Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.

EGG STUFFED ZUCCHINI

Steps:

• Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
• Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt.
• Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes.
• Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes.

STUFFED EGGS

Steps:

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

MANGO CURRY DEVILED EGGS

Steps:

• Scoop yolks into a bowl and mash with fork until powdery.
• Add mayonnaise, mango chutney, green onion, curry powder, and cayenne pepper, and mix well.
• Spoon or pipe filling into egg white halves.

PICNIC STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

CURRIED STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
• Just before serving, garnish eggs.