Cream Cheese and Chutney Stuffed Eggs

Categories: Appetizers, Deviled Eggs

Ingredients

• 4 large eggs, hard-cooked, peeled, and halved lengthwise
• 2 ounces cream cheese, at room temperature
• 3 tablespoons chutney
• 1 -2 tablespoon milk
• 1 -2 teaspoon fresh lemon juice or 1 -2 teaspoon fresh lime juice
• 1 -2 teaspoon minced jalapeno
• 1/2 teaspoon grated gingerroot
• kosher salt
• 1/4 cup finely choppeddry roasted peanuts or 1/4 cup cashews
• 1 tablespoon chopped fresh cilantro

Directions

1. Carefully remove the yolks from the whites; place the whites, cut side up on a plate.

2. With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.

3. Add in the cream cheese and mash them with a fork until blended.

4. Add in the chutney, breaking up any large chunks with the fork; stir to blend.

5. Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.

6. Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.

7. Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.

8. Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.

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