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Chutney Eggs

Rated as 4 out of 5 Stars

"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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30 m servings 86
Original recipe yields 24 servings (24 - appetizers)


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  1. 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.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain and crumble.
  3. In a medium bowl, mash egg yolks and mix with bacon, chutney, mayonnaise and almonds. Fill the egg whites with the mixture.

Nutrition Facts

Per Serving: 86 calories; 7.1 1.5 4.1 98 104 Full nutrition

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Delicious! I used mango chutney, so it was a bit sweet for my taste. Next time I'll experiment with a spicier chutney blend.