CURRIED EGGS!!!! 💥💥💥 - Save the recipe This one is a proper goodie gang. My mother used to make these on holidays to Wales where we stayed with my granny. We used to have big picnics and rounders games on the beaches ⛱ around Carmarthenshire and these eggs were my absolute favourite eggs 🥚🥚🥚(although we’re liable to attract a tiny bit of sand...🙄). Make them for a picnic, for a party, for a lunch. You’ll be amazed how quickly they disappear. Even Chippy stole three of them in the making of this reel!!! 🐶😂. Perfect for easy, delicious bank holiday fun!!! Ingredients 6 free-range eggs 🥚 Approx 1-2 tsp 🥭🥭 mango chutney, to taste (hands up if you are team Geeta’s 🙌) 2-3 tsp mild curry powder, again to taste A pinch of cayenne (how much depends on who’s eating) LOTS of Mayo. I eyeball it but think at least 4-5 heaped dollops. This needs to be in no way dry, just delicious and scrummy so don’t be stingy here.... Chives, finely sliced to garnish Fill a saucepan with water and bring to the boil. Carefully add the eggs to the water, lower the heat and simmer gently for 8-9 minutes. Drain the eggs and put them into icy water to stop them from cooking. When the eggs are cool, gently tap all over their surface (for easy peeling), crack and peel the eggs 🥚🥚🥚. Scoop out the yolks into a bowl with a teaspoon. Add the curry powder, mayonnaise and dollops of the 🥭 chutney. Mash with the back of a fork and season generously to taste. Black pepper is good here, as is the cayenne. When you’re ready to serve, spoon the egg mayo mixture into the egg whites (you can also use a piping bag if you want), arrange onto a plate and sprinkle with chives. It’s a winner!!!!! 😚😚😚