Author: Epicurus.com Kitchens
- 4 eggs hard cooked
- 3 ounces cream cheese
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon curry powder
- 1 dash Cayenne pepper
- 3 dashes Tabasco sauce
- 1/4 teaspoon celery seeds
- 2 Tablespoons mayonnaise
- salt
- black pepper, ground
- 4 Tablespoons chutney chopped fine
- Mash eggs with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks. Original recipe from The Gasparilla Cookbook.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/chutney-dip/7935/
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