Easy to make, and even easier to eat, these Retro inspired Devilled Egg Baguette Bites have only 5 ingredients in them, and are on the table in under 10 minutes once the eggs have boiled and have cooled and been shelled.
6 x boiled, cooled and shelled free-range eggs
3 x tablespoons mayonnaise
3 x tablespoons mango chutney (I used Shaws 1889 Chunky Mango Chutney)
1 x heaped teaspoon Madras curry powder
1 x thin baguette (sometimes called a flute)
Easy to make, and even easier to eat, these Retro inspired Devilled Egg Baguette Bites have only 5 ingredients in them, and are on the table in under 10 minutes once the eggs have boiled, have cooled and been shelled.
Cut the baguette/flute into thin slices, and set to one side.
Chop the shelled boiled eggs thinly, I used an egg slicer and turned the eggs around after doing the first slices, to get thin slivers of chopped egg - do NOT mash the eggs.
Place the eggs into a bowl and add the mayonnaise, chutney and curry powder, mix gently but well to amalgamate all of the ingredients together.
Spoon the Devilled Egg mixture onto the sliced baguette/flute and sprinkle with extra curry powder or paprika.
NB: Can be made ahead of time, store in a covered container for up to one day before serving. Also makes a tasty sandwich filling.
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