Best Egg Salad With Chutney And Almonds Recipes

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CURRIED EGG SALAD



Curried Egg Salad image

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. -Joyce McDowell, West Union, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 sandwiches.

Number Of Ingredients 8

1/2 cup mayonnaise
1/2 teaspoon ground curry
1/2 teaspoon honey
Dash ground ginger
6 hard-boiled large eggs, coarsely chopped
3 green onions, sliced
6 slices whole wheat bread
Optional: Tomato slices and cracked pepper

Steps:

  • Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

Nutrition Facts : Calories 273 calories, Fat 20g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 284mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CLASSIC EGG SALAD



Classic Egg Salad image

Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 8

8 hard-cooked eggs, peeled and coarsely chopped
1/2 cup mayonnaise
2 tablespoons celery, chopped
2 teaspoons Dijon mustard
Few dashes hot-pepper sauce
Salt and pepper
Lettuce or watercress
Bread or toast

Steps:

  • In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
  • Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

EGG SALAD WITH CHUTNEY AND ALMONDS



Egg Salad With Chutney and Almonds image

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.

Provided by TooAllergic

Categories     Lunch/Snacks

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 onion, minced (red is best)
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons mustard (dark, spicy)
1/2 cup celery, finely chopped
1/3 cup major grey's chutney (or your favorite, homemade version of thick, mango and ginger chutney)
1/2 cup mayonnaise
14 eggs, hard-boiled and chopped
salt
pepper
1/2 cup almonds, chopped (whole, salted)

Steps:

  • 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.

Nutrition Facts : Calories 162.2, Fat 12.2, SaturatedFat 2.5, Cholesterol 249.3, Sodium 202.3, Carbohydrate 4.6, Fiber 0.9, Sugar 1.6, Protein 8.9

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #lunch     #salads     #eggs-dairy     #eggs     #comfort-food     #brunch     #taste-mood

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