Chutney Dip

Ingredients

4 eggs
85 ml cream cheese
16 ml worcestershire sauce
6 gr curry powder
1 gr cayenne pepper
1 ml tabasco sauce
1 gr celery seeds
30 ml mayonnaise
70 gr chutney

Instructions

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]