Egg Salad With Chutney and Almonds |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is Lynne-Rossetto Kasper's recipe and she has described it as a sandwich to eat-over-the-kitchen-sink . I love that description! Great as a vegetable dip or rolled in lettuce leaves (who needs bread?). The cooking time does not include boiling the eggs or chilling the salad. Ingredients:
1/4 onion, minced (red is best) |
1 garlic clove, minced |
1 tablespoon lemon juice |
2 tablespoons mustard (dark, spicy) |
1/2 cup celery, finely chopped |
1/3 cup major grey's chutney (or your favorite, homemade version of thick, mango and ginger chutney) |
1/2 cup mayonnaise |
14 eggs, hard-boiled and chopped |
salt |
pepper |
1/2 cup almonds, chopped (whole, salted) |
Directions:
1. Combine onion, garlic and lemon juice and let stand 15 minutes.
2. Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
3. Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
4. Refrigerate (Lynne suggests 12-24 hours before serving).
5. When ready to serve-stir in almonds.
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