Indian Curry Deviled Eggs with Paprika

Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes.

Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs once they are cool enough to handle.

Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium mixing bowl.

Mash the egg yolks with a fork until smooth.

Add the mayonnaise, mango chutney, curry powder, salt, and pepper to the bowl with the yolks. Mix well until all ingredients are thoroughly combined and the mixture is creamy.

Spoon or pipe the yolk mixture back into the egg white halves.

Sprinkle the deviled eggs with paprika for garnish.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.