4    Eggs

           - hard cooked
      3 oz Cream cheese

      1 tb Worcestershire sauce

      1 tb Curry powder

      1 ds Cayenne pepper

      3 ds Tabasco sauce

    1/4 ts Celery seeds

      2 tb Mayonnaise

           Salt
           Black pepper, ground
      4 tb 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]