East Indian Egg Spread


Serves: 2
Total Calories: 456

Ingredients

1 1/2 cups sour cream
4 eggs hard-cooked large, finely chopped
1/3 cup peach chutney finely chopped or mango chutney
1/4 cup red bell pepper finely chopped or celery
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon black pepper
chives Chopped
Additional chopped sweet red pepper
Lavosh, sesame or wheat crackers, or assorted

Directions:

In a medium bowl, stir together sour cream, eggs, chutney, 1/4 cup red pepper, salt, curry powder, and pepper. Cover and chill 1 to 2 hours.

To serve, transfer mixture to a serving dish and place in a bowl of crushed ice to keep mixture well chilled. Garnish with a sprinkle of chives and additional chopped red pepper. Serve with lavosh, crackers, or vegetables.

Nutritional Facts:

Serves: 2
Total Calories: 456
Calories from Fat: 323

This East Indian Egg Spread recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.


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