Curried Egg And Chutney Spread Recipes

CURRIED DEVILED EGGS

Steps:

• Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
• With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water.
• In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt.
• Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside.
• Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
• Fill the hollow egg whites with the curry mixture (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.

CURRIED EGG SALAD

Steps:

• Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12-14 minutes.
• Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
• Once your eggs are cool to touch, peel and discard the eggs shells.
• Cut the hard boiled eggs to your desired size (I prefer chunky).
• Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.
• Serve on its own or in a wrap or sandwich and enjoy!

CURRIED EGG SALAD

Steps:

• In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.

CURRY CREAM CHEESE AND CHUTNEY SPREAD

Steps:

• Mix together curry powder and cream cheese. Pat softened cream cheese mixture into a 3/4-inch thick pancake shape (approximately 8-inch in diameter) onto a serving plate.
• Spread chutney evenly over the cream cheese. Sprinkle in even layers: chives, currants, coconut, top off with the chopped peanuts.
• Serve with crackers (Armenian-style is best).

MANGO CHUTNEY SPREAD

Steps:

• Mix all ingredients together, chill if desired & enjoy!

CURRIED CHUTNEY SPREAD

Steps:

• Cut cheese into 4 cubes and whirl with the other ingredients in a food processor.
• Serve at room temperature.

CURRY CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese and curry until smooth. Spread in an ungreased 9-in. pie plate. Top with chutney; sprinkle with pecans and bacon. Serve with bread or crackers.

CURRIED EGG AND CHUTNEY SPREAD

Steps:

• Chill, shell, and dice the eggs. Mix mayonnaise, onion and curry powder, salt and pepper. Blend with the chopped egg. Serve by spreading egg mixture on crackers and topping with minced chutney. Best with egg mixture in one bowl, and chutney in another. Can easily double or triple recipe.