Mango Chutney Deviled Eggs

Mango Chutney Deviled Eggs

6 hard-boiled large eggs

4 tablespoons crumbled goat cheese, divided

3 tablespoons finely chopped pecans, divided

3 tablespoons mayonnaise

2 tablespoons finely chopped celery

2 tablespoons mango chutney

1/4 teaspoon salt

1/8 teaspoon Watkins Black Pepper

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving.

Just before serving, sprinkle with remaining goat cheese and pecans. Yield: 1 dozen.

Tip: To make scrambled eggs or omelets rich, add a couple spoonfulls of sour cream, cream cheese, or heavy cream and then mix well. 

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