Deviled Eggs with Rhubarb Chutney
6 hard-boiled eggs
2 Tbs. mayonnaise
1 tsp. Dijon mustard
1 Tbs. Tait Farm Rhubarb Chutney
pinch of sea salt
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.
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.