Curried Stuffed Eggs

Ingredients

• 12 hard-cooked eggs, peeled
• 10 tablespoons curry paste
• 4 tablespoons finely chopped chutney
• 4 tablespoons toasted pine nuts

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    371 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 22 grams protein; 558 milligrams cholesterol; 232 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Cut the eggs in half lengthwise.
2. Remove the yolks and put them through a sieve into a mixing bowl.
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.

10 minutes