Curried Stuffed Eggs

• 12 hard-cooked eggs, peeled
• 10 tablespoons curry paste
• 4 tablespoons finely chopped chutney
• 4 tablespoons toasted pine nuts

1. Cut the eggs in half lengthwise.
2. Remove the yolks and put them through a sieve into a mixing bowl.
3. Add the curry paste and blend until smooth.
4. Add the chutney and pine nuts and blend.
5. Fill the center of each egg white half, using a spoon or a pastry bag outfitted with a pastry tube.

eggs, curry, chutney, nuts

Taken from cooking.nytimes.com/recipes/5521 (may not work)