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Undeviled Eggs


6 serving  

  • 6 eggs
  • 6 oz light cream cheese
  • 2 Tablespoons mango chutney
  • 1 teaspoon curry powder

Place eggs (I cook an extra - 7 in all - in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 14 to 15 minutes. Immediately plunge eggs into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Cut peeled eggs in half lengthwise. Slip out yolks and toss them out. Mix together the cream cheese, chutney and curry powder. Fill whites with undeviled mixture; heaping it up lightly. Chill before serving.

NOTE: Holding deviled eggs awhile or packing for a picnic? Fit two filled halves together; wrap in plactic wrap. Be sure to twist ends and tuck under to ensure an airtight seal.

 
Nutrition Facts (light cream cheese)
Amount Per Serving: Calories 86 - Calories from Fat 37
Percent Total Calories From: Fat 43%, Protein 28%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 13mg, Sodium 286mg, Total Carbohydrate 6g, Dietary Fiber 0g, Protein 6g, Vitamin A 3 units, Vitamin C 0 units, Calcium 3 units, Iron 0 units

Nutrition Facts (fat-free cream cheese)
Amount Per Serving: Calories 60 - Calories from Fat .43
Percent Total Calories From: Fat 7%, Protein 51%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat .26g, Saturated Fat .26g, Cholesterol 2mg, Sodium 307mg, Total Carbohydrate 6g, Dietary Fiber 0g, Protein 7g, Vitamin A 266 units, Vitamin C 0 units, Calcium 55 units, Iron 0 units

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