CURRIED STUFFED EGGS
Provided by Craig Claiborne And Pierre Franey
Categories appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Cut the eggs in half lengthwise.
- Remove the yolks and put them through a sieve into a mixing bowl.
- 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.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 242 milligrams, Sugar 9 grams
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