EGG SALAD WITH CHUTNEY AND ALMONDS
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
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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