indian-spiced devilled eggs
 
 

serves 6, takes 25 mins

6 eggs, at room temperature
3 tbsp light mayonnaise
1 tsp white wine vinegar
1 tsp English mustard
½ tsp garam masala
1 tsp mango chutney
¼ - ½ red chilli (to taste), deseeded
5g fresh coriander leaves, chopped, plus extra to serve
pinch of smoked paprika, for sprinkling

Put the eggs in a saucepan, cover with cold water and bring to the boil over a high heat, then simmer gently for 10 mins. Drain, cool under cold running water, then peel and slice in half.

Scoop the yolks into a bowl, mash with a fork and stir in the remaining ingredients, except the paprika and extra coriander. Season, then spoon into the egg whites. Sprinkle with the paprika and remaining coriander to serve.

Each serving contains
94 kcals, 8g fat, 2g saturates, 1g sugars, 0.5g salt