Chutney Stuffed Eggs

• 12 hard cooked eggs
• ¼ cup finely chopped chutney
• 6 slices crisp bacon
• 3 tbsps. mayonaise

Cut eggs in half. Remove yolks and mash. Crumble bacon and add to mashed egg yolk together with chutney and mayonnaise. Fill whites, using pastry tube for a pretty effect. Makes 24 hors d’ oeuvres.