Cream Cheese and Chutney Stuffed Eggs

• 4 large eggs, hard-cooked, peeled, and halved lengthwise
• 2 ounces cream cheese, at room temperature
• 3 tablespoons chutney
• 1 -2 tablespoon milk
• 1 -2 teaspoon fresh lemon juice or 1 -2 teaspoon fresh lime juice
• 1 -2 teaspoon minced jalapeno
• 12 teaspoon grated gingerroot
• kosher salt
• 14 cup finely chopped dry roasted peanuts or 14 cup cashews
• 1 tablespoon chopped fresh cilantro

1. Carefully remove the yolks from the whites; place the whites, cut side up on a plate.
2. With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
3. Add in the cream cheese and mash them with a fork until blended.
4. Add in the chutney, breaking up any large chunks with the fork; stir to blend.
5. Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.
6. Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.
7. Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
8. Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.

eggs, cream cheese, chutney, milk, lemon juice, jalapeno, gingerroot, kosher salt, peanuts, fresh cilantro

Taken from www.food.com/recipe/cream-cheese-and-chutney-stuffed-eggs-307739 (may not work)