Deviled Eggs with Spicy Crabmeat

A little crab and mango chutney take deviled eggs to a whole new level--a great make ahead appetizer.

Ingredients:

• 8 hard cooked eggs
• 1/4 cup mayonnaise or salad dressing
• 1 tbsp finely chopped green onion
• 1-2 tsps flavored mustard, Dijon or horseradish
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 1-2 tbs mango chutney
• 3 tbsp mayonnaise or salad dressing 1/2 tsp curry powder
• 1/2 cup cooked crab meat

Directions:

Half hard cooked eggs lengthwise, remove yolks, and set whites aside. In a quart resealable bag, place yolks and 1/4 cup mayonnaise, green onion, mustard, 1/8 tsp salt and 1/8 tsp cayenne pepper. Seal bag and gently squeeze to combine ingredients. Snip off one corner of bag and pipe mixture into egg white halves. Cut up any large pieces of chutney, then in a bowl, combine chutney, 3 tbsp mayonnaise, curry powder and remaining cayenne pepper, then gently fold in crabmeat. Top each deviled egg with a spoonful of crab mixture. Cover and chill 1-2 hours.

Number of Servings: 16