Curry and Chutney Deviled Eggs

by Rachael Ray Show Staff 9:00 AM, March 25, 2016

Aired March 25, 2016

Serves 24 halved stuffed eggs

12 hard-boiled eggs
3 tablespoons plain Greek yogurt
1 tablespoon yellow mustard
1 rounded tablespoon homemade curry powder blend (a mix of cumin, coriander and turmeric) or store-bought
2 tablespoons mango chutney, preferred brand Patak’s
1/2 inch ginger, grated
1 clove garlic, pasted
1 tablespoon fresh red chili pepper, minced
1 teaspoon Worcestershire
1 teaspoon Red Hot sauce 
3 scallions, whites and light greens very finely chopped
Salt and pepper
Minced chives or finely chopped cilantro and a red finger/fresh chili to garnish


Halve eggs, place yolks in a bowl and mash them with the yogurt, mustard, curry, chutney, ginger, garlic, chili pepper, Worcestershire, hot sauce, scallions, salt and pepper. Adjust seasoning to taste.

Fill a food storage bag with the egg mixture and trim the corner with scissors to form a disposable pastry bag. Fill egg white halves and top with chives and minced red chili.