Egg Salad With Chutney and Almonds

Recipe by TooAllergic
MAKE IT SHINE! ADD YOUR PHOTO
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
  • 14
    eggs, hard-boiled and chopped
  • 12
    cup almonds, chopped (whole, salted)
Advertisement

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.
Advertisement