Deviled Eggs with Rhubarb Chutney6 hard-boiled eggs
2 Tbs. mayonnaise 1 tsp. Dijon mustard 1 Tbs. Tait Farm Rhubarb Chutney pinch of sea salt paprika 2 Tbs. finely chopped parsley Peel the eggs and cut in half lengthwise. Scoop the yolks out into a small bowl. Add the mayonnaise, Dijon mustard, chutney, and salt. Beat by hand until very smooth. Divide the filling evenly back into the egg halves. Sprinkle with paprika and chopped parsley. Serves 6 Note: For egg salad, chop the eggs and place in a bowl. Add 1/4 C. mayonnaise, 2 Tbs. Rhubarb Chutney, 1 tsp. Dijon mustard, and salt to taste. Garnish with paprika and parsley. |