Curried Egg Salad with Mango Chutney Recipe

Prep time: 15 minutes Yield: Makes 4 salad or sandwich servings, or 32 appetizer rounds.

Ingredients 6 hard boiled eggs*, peeled 1/2 cup mango chutney 1 1/2 teaspoons yellow curry powder 1/4 teaspoon salt 1 Tbsp mayonnaise 1 Tbsp chopped chives, green onions, or shallots 1/4 cup minced celery Dash of cayenne, more to taste Freshly ground black pepper to taste 8 slices bread (use gluten-free bread or serve with lettuce for gluten-free option)

* 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, let sit for 12 minutes. Rinse in cool water to stop the cooking.

Method

1 If serving the egg salad on toast, or toasted rounds, start preparing the toast with the sliced bread while you prep the other ingredients.

2 Roughly chopped 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.

3 Add the mango chutney, yellow curry powder, salt, mayonnaise, chives, celery, black pepper, and cayenne to the eggs. Mix until well combined.

4 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.

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