Recipe for Curried Egg Salad with Mango Chutney

Ingredients

  • 6 hard boiled eggs*, peeled
  • 1/2 cup mango chutney
  • 1 1/2 teaspoons yellow curry powder
  • 1/4 teaspoon salt
  • 1 Tbsp mayonnaise
  • 1 Tbsp chopped chives, green onions, or shallots
  • 1/4 cup minced celery
  • Dash of cayenne, more to taste
  • Freshly ground black pepper to taste
  • 8 slices bread (use gluten-free bread or serve with lettuce for gluten-free option)
  • * To hard boil eggs, place eggs in a medium saucepan and cover with at least an inch of water. Bring to a boil, remove from heat, cover, let sit for 12 minutes. Rinse in cool water to stop the cooking.

Cooking Directions

If serving the egg salad on toast, or toasted rounds, start preparing the toast with the sliced bread while you prep the other ingredients.

Roughly chopped the peeled, hard boiled eggs and put them into a medium sized serving bowl.

Use the tines of the fork to press against the cooked egg pieces to break them into smaller pieces.

Add the mango chutney, yellow curry powder, salt, mayonnaise, chives, celery, black pepper, and cayenne to the eggs. Mix until well combined.

Serve the curried egg salad on lettuce for a salad, or on sliced bread or toast for sandwiches. If making appetizers, use a biscuit cutter to cut out rounds on either plain sliced bread or toast, then spread the egg salad over the rounds.

Curried Egg Salad with Mango Chutney Photos

by Pak101.com (few years ago!) / 456 views
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