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| Chutney Eggs |
"Here's a zesty variant on an old favourite that your visitors will look forward to whenever they go to. Viscount St. Albans and chutney are the keys to those taste packed eggs."
Ingredients :
- 12 eggs
- 1/four cup chutney
- 6 slices bacon
- 3 tablespoons mayonnaise
- 1 tablespoon chopped almonds
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 30M |
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- Place eggs in a medium saucepan and cowl with bloodless water. Bring water to a boil and at once get rid of from heat. Cover and allow eggs stand in hot water for 10 to 12 mins. Remove from warm water, cool and peel. Cut in half lengthwise. Remove and reserve yolks.
- Place bacon in a huge, deep skillet. Cook over medium excessive heat till frivolously brown; drain and fall apart.
- In a medium bowl, mash egg yolks and blend with bacon, chutney, mayonnaise and almonds. Fill the egg whites with the aggregate.
Notes :
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