Name: Curried Egg Salad with Mango Chutney
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 6 large hard-boiled eggs *, peeled -; 1/2 cup mango chutney -; 1 1/2 teaspoons yellow curry powder -; 1/4 teaspoon salt -; 1 tablespoon mayonnaise -; 1 tablespoon 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 a gluten-free option) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Egg Salad with Mango Chutney

1. 6 large hard-boiled eggs *, peeled -

2. 1/2 cup mango chutney -

3. 1 1/2 teaspoons yellow curry powder -

4. 1/4 teaspoon salt -

5. 1 tablespoon mayonnaise -

6. 1 tablespoon chopped chives, green onions, or shallots -

7. 1/4 cup minced celery -

8. Dash of cayenne, more to taste -

9. Freshly ground black pepper to taste -

10. 8 slices bread (use gluten-free bread or serve with lettuce for a gluten-free option) -

How to cook deliciously - Curried Egg Salad with Mango Chutney

1. Stage

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

2. Stage

*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, and let sit for 10-12 minutes. Rinse in cool water to stop the cooking. Roughly chop 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.

3. Stage

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

4. Stage

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.