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carton small eggs (12 eggs)
yellow mustard (gives the right amount of tang)
mango chutney (cut up any chunks)
paprika on each egg
Put all eggs in soup pot, cover with cold water and bring to a boil. Boil for 10 minutes. When done, drain hot water and fill pan with cold water to cook eggs.
One at a time, peel the hardboiled eggs and set aside. Note - Peeling the eggs under cold water helps make the peeling easier.
Slice each egg in half lengthwise. Once all are sliced, carefully pull out the cooked yolk and add to a large bowl. Set the remaining white egg halves on a beautiful deviled egg platter.
Mash the cooked egg yolks with a fork into a small crumble. Add salt and pepper to taste.
Add remaining ingredients, except paprika, and mix together. Put bowl of mixture in refridgerator for at least an hour to harden up the mixture so it is easier to fill egg halves.
Using a teaspoon, fill each egg halve until well mounded. Sprinkle with paprika for color and serve.
Last Updated: Wed, Mar 28, 2012