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 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.47/serving

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

Instructions

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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