Cream Cheese and Chutney Stuffed Eggs

Name: Cream Cheese and Chutney Stuffed Eggs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
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 chopped dry roasted peanuts or 1/4 cup cashews; 1 tablespoon chopped fresh cilantro

Submitted by ratherbeswimmin

"Marie Simmons"

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Ready In:: 40mins
Ingredients:: 10
Serves:: 4

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 chopped dry roasted peanuts or 1/4 cup cashews
1 tablespoon chopped fresh cilantro

directions

Carefully remove the yolks from the whites; place the whites, cut side up on a plate.
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.
Add in the cream cheese and mash them with a fork until blended.
Add in the chutney, breaking up any large chunks with the fork; stir to blend.
Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.
Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.
Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.