Friday, April 22, 2011

Chutney Deviled Eggs

Need a side dish for Easter brunch? Want to fill your picnic basket with outrageous goodness? Like starting your morning with something kickier than a bowl of oatmeal? If you answered Yes or Maybe to any of the previous questions then The Collective has a recipe guaranteed to delight.

Start by hard boiling 6 free-range and organic eggs. We've found the easiest method is to place the eggs in a pot with cold water covering them by at least 2 inches. Bring to a boil and remove the pot from the heat. Cover. Let sit for 12-15 minutes then cool eggs in a bowl of ice water. This should ensure prefectly cooked hard-boiled eggs with no chance of that unpleasant dark ring around the yolk.

When the eggs have cooled a bit, peel. This is easiest to do in a large bowl of cold water.

Slice eggs in half (lengthwise) and carefully scoop out the yolks and place in a mixing bowl. Work gently with a small spoon to avoid breaking the whites. Mash the yolks with a bit of salt and black pepper and EQUAL amounts of mayonnaise and Apricot and Red Pepper Chutney from The DP Chutney Collective. (You'll probably want to use about 1/4 cup of each; under-stuffed eggs are always such a drag). Once the yolks have been mixed well stuff them in to the reserved egg halves. Sprinkle/garnish the eggs with salt and cayenne pepper.