Serves: 2
Total Calories: 456
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.
This East Indian Egg Spread recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.
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