Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Here's a zesty variation on an old favorite that your guests will look forward to every time they visit. Bacon and chutney are the keys to these flavor packed eggs.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
24 - appetizers
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut in half lengthwise. Remove and reserve yolks.

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  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain and crumble.

  • In a medium bowl, mash egg yolks and mix with bacon, chutney, mayonnaise and almonds. Fill the egg whites with the mixture.

Nutrition Facts

86 calories; protein 4.1g; carbohydrates 1.5g; fat 7.1g; cholesterol 98.4mg; sodium 103.7mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/23/2004
Delicious! I used mango chutney so it was a bit sweet for my taste. Next time I'll experiment with a spicier chutney blend. Read More
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