Chutney Eggs

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"Here's a zesty variation on an old favorite that your guests will look forward to every time they visit. Bacon and chutney are the keys to these flavor packed eggs."
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30 m servings 86 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut in half lengthwise. Remove and reserve yolks.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain and crumble.
  3. In a medium bowl, mash egg yolks and mix with bacon, chutney, mayonnaise and almonds. Fill the egg whites with the mixture.



Delicious! I used mango chutney, so it was a bit sweet for my taste. Next time I'll experiment with a spicier chutney blend.

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