Ingredients
7 free-range eggs, room temperature
3/4 to 1 tsp curry powder to taste
1/2 tsp sea salt
1/2 tsp sugar
Freshly ground black pepper
2 tsp sweet mango chutney or other fruit chutney, chopped
1 bunch of chives, finely chopped
2 tbsp mayonnaise, or as needed
1 generous pinch sweet paprika
Lettuce leaves for serving
Method
1. Place the eggs in a saucepan and cover well with cold water. Place on medium heat and bring to the boil. Stir the eggs carefully and occasionally while the water comes to the boil to help keep the yolks centred. Simmer for 10 to 12 minutes depending on the size of the eggs and how well you like them cooked. Be sure to put a timer on.
2. Drain the eggs. Immediately run under cold water and leave them in the water. To peel, tap all over with a teaspoon or on the bench to break the shell. Peel from the broad end, slipping a teaspoon under the skin. Rinse as necessary. Return the eggs to fresh water to cool.
3.Take a sharp knife, dip the blade in water and halve eggs lengthways. Ease out the yolks with a teaspoon into a dish. Keep whites in the water. Mash the yolks with a fork, add the curry powder (I used one teaspoon), salt, sugar and pepper. Add the chutney, chives and as much mayonnaise as you need to make a mixture of piping consistency. Fill a less-than-perfect white for tasting and adjust seasoning as you like. Add cayenne for hotter stuffing.
4. Stuff the curried yolk mixture into the whites using a piping bag or with a teaspoon. Finish the eggs with a sprinkling of paprika and chives and arrange on lettuce leaves or shredded lettuce. Serve cold.
Diana Lampe is a Canberra writer.
