SERVES 8
Ingredients
• 12 large eggs
• 2 tablespoons Mayonnaise
• 2 tablespoons finely minced Peach Chutney
• 1 teaspoon white wine vinegar
• 1 teaspoon curry powder
• 1 teaspoon sea salt
• 2 tablespoons minced red onion
• 2 tablespoons minced celery
• 1 tablespoon chopped fresh Italian parsley and/or dash of paprika, for garnish
Preparation
1. Place eggs in a medium saucepan, cover with one inch of water, and bring to a boil over high heat. Remove pan from the heat, cover, and let stand for 10 minutes. Fill a large bowl with ice water. Pour off the water from the saucepan and gently shake the pan back and forth to lightly crack shells. Transfer the eggs to the ice water, allow to cool for 5 minutes, then peel.
2. Cut eggs in half lengthwise. Remove the yolks from the egg whites. Place whites on a serving platter. Combine egg yolks, Mayonnaise, vinegar, curry powder, and sea salt and stir until smooth, breaking up the yolks with a spatula or fork until smooth and well combined.
3. Stir the onion, celery, and parsley into yolk mixture. Pipe the egg yolk mixture evenly into the egg white halves. Arrange on a serving platter and top each egg with a small dollop of peach chutney. Cover and refrigerate until chilled, at least two hours and up to one day.
