East Indian Egg Spread Recipe
Ingredients
| Sour cream | 1 1/2 Cup (16 tbs) | |
| Hard boiled eggs | 4 | |
| Peach or Mango Chutney - 1/2 chopped | ||
| Red Bell Pepper or Celery - 1/4 cup, finely chopped | ||
| Salt | 1/2 Teaspoon | |
| Chives - chopped | ||
| Additional Chopped Sweet Red Pepper | ||
| Lavosh, Sesame, Wheat Crackers or Assortment of Raw Vegetables | ||
Directions
MAKING
1) Into a medium bowl, add in the sour cream, eggs, chutney, 1/4 cup of the red pepper, salt, curry powder and pepper
2) Cling wrap and place the bowl in the refrigerator to chill for about 2 hours
3) Transfer the mixture to a serving dish and place the dish on ice to keep well chilled
SERVING
4) Garnish with a sprinkle of chives and the extra red pepper
5) Serve with lavosh, crackers or vegetables
1) Into a medium bowl, add in the sour cream, eggs, chutney, 1/4 cup of the red pepper, salt, curry powder and pepper
2) Cling wrap and place the bowl in the refrigerator to chill for about 2 hours
3) Transfer the mixture to a serving dish and place the dish on ice to keep well chilled
SERVING
4) Garnish with a sprinkle of chives and the extra red pepper
5) Serve with lavosh, crackers or vegetables
Chef
