Deviled Eggs with Green Chutney
These deviled eggs keep the familiar creamy structure but replace the usual neutral seasoning with green chutney. The result is brighter, herbier and more direct.
Because the filling is simple, the balance of mayonnaise, chutney and salt matters. Start modestly, mash until smooth, then taste before refilling the whites so the chutney supports rather than dominates the egg.
Cilantro and a small pinch of cayenne finish the dish visually and aromatically. Serve the halves chilled or cool, and keep the garnish light enough that the egg remains the center of the bite.
Ingredients
- 4 hard-boiled eggs, peeled
- 2 teaspoons mayonnaise
- Salt to taste
- 2 teaspoons green chutney
- A few fresh cilantro leaves, chopped
- 1/4 teaspoon cayenne pepper, for garnish
Method
Halve the eggs lengthwise and remove the yolks. Mash the yolks with mayonnaise, salt and green chutney until smooth and creamy. Spoon the mixture back into the egg whites, then finish with chopped cilantro and a light sprinkle of cayenne. Chill until ready to serve.