Egg Salad With Chutney and Almonds

TooAllergic's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• ¼ onion , minced (red is best)
• 1 garlic clove , minced
• 1 tablespoon lemon juice
• 2 tablespoons mustard (dark, spicy)
• ½ cup celery , finely chopped
• 1⁄3; cup major grey's chutney (or your favorite, homemade version of thick, mango and ginger chutney)
• ½ cup mayonnaise
• 14 eggs , hard-boiled and chopped
• salt
• pepper
• ½ 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.

Reviews

[Chef #1052569]

This was so delicious! I will never make egg salad another way again.