Bobotie Deviled Eggs with Chutney Garnish

A South African twist on a classic appetizer, featuring the warm spices of Bobotie in a creamy deviled egg filling, topped with a sweet chutney.

Prep Time

15 minutes

Total Time

35 minutes

Calories

155

Level

Easy

Yields

6 servings

Cost

£0.47

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

6Eggs(Large)

£1.75

3tablespoonsMayonnaise(Good quality)

£0.20

1teaspoonsBobotie Spice Mix(Adjust to taste)

£0.30

1tablespoonChutney(Mrs. Balls Chutney (apricot) is traditional, but any will do)

£0.15

0.5teaspoonLemon Juice(Freshly squeezed)

£0.05

to tasteSalt

to tasteBlack Pepper(Freshly ground)

optional, for garnishFresh Coriander (cilantro)(Chopped finely)

£0.40

Total Cost

£2.85

£0.47 per serving

The Method

1
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
2
Drain the hot water and immediately rinse the eggs under cold running water to stop the cooking process. Peel the eggs.
3
Cut the eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
4
Add mayonnaise, Bobotie spice mix, lemon juice, salt, and pepper to the yolks. Mash with a fork or potato masher until smooth and creamy.
5
Taste and adjust seasonings as needed. Add more Bobotie spice for a stronger flavor.
6
Spoon or pipe the yolk mixture back into the egg white halves.
7
Top each deviled egg with a small dollop of chutney.
8
Garnish with fresh coriander (cilantro), if desired. Chill for at least 30 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (60g)

155 kcal / 649 kJ

Carbs

1% of RDA

Fat

12g

17% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

1 g

1% of RDA

Sodium

120 mg

5% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smoother filling, use a food processor to blend the yolks and other ingredients.

If you don't have Bobotie spice mix, you can create your own blend using a combination of curry powder, turmeric, coriander, cumin, and allspice.

Make the deviled eggs a day ahead and store them in the refrigerator for easier serving. Add the chutney just before serving to prevent it from soaking into the filling.

Use a piping bag for a more decorative presentation when filling the egg whites.

Cooking Equipment

Saucepan

Mixing Bowl

Fork or Potato Masher

Piping Bag (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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