Curried Egg Salad with Mango Chutney
Ingredients
- 6 large hard-boiled eggs
- 1/2 cup mango chutney
- 1 1/2 teaspoons yellow curry powder
- 1/4 teaspoon salt
- 1 tablespoon mayonnaise
- 1 tablespoon chopped chives
- 1/4 cup celery
- Dash cayenne
- ground black pepper
- 8 slices bread
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Instructions
- If serving the egg salad on toast, or toasted rounds, start preparing the toast with the sliced bread while you prep the other ingredients.
- *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.
- 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.
Source
Original recipe: View Original