Chutney Stuffed Eggs
12 hard-cooked eggs
6 bacon strips, cooked and finely crumbled
1/4 cup chutney, chopped
3 tablespoons mayonnaise
Cut eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash the yolks. Add the bacon, chutney and mayonnaise; mix well. Pipe or spoon into egg whites. Refrigerate until serving. Yield: 12 servings.