Egg Salad With Chutney and Almonds
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
12
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
- Combine onion, garlic and lemon juice and let stand 15 minutes.
- Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
- Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
- Refrigerate (Lynne suggests 12-24 hours before serving).
- When ready to serve--stir in almonds.
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RECIPE SUBMITTED BY
So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me).
I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them.
My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li>
This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!