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Egg Salad With Chutney and Almonds

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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.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 14 onion, minced (red is best)
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons mustard (dark, spicy)
  • 12 cup celery, finely chopped
  • 13 cup major grey's chutney (or your favorite, homemade version of thick, mango and ginger chutney)
  • 12 cup mayonnaise
  • 14 eggs, hard-boiled and chopped
  • salt
  • pepper
  • 12 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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