Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Eggs hard cooked |
| 3 ounces | Cream cheese |
| 1 tablespoon | Worcestershire sauce |
| 1 tablespoon | Curry powder |
| 1 dash | Cayenne pepper |
| 3 dashes | Tabasco sauce |
| ¼ teaspoon | Celery seeds |
| 2 tablespoons | Mayonnaise |
| \N \N | Salt |
| \N \N | Black pepper, ground |
| 4 tablespoons | Chutney chopped fine |
Mash eggs with cheese. Add other ingredients, adding chutney last.
Chill. Serve as a dip. This keeps well in the refrigerator for several weeks.
Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. J. Brown Farrior. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]