Egg Salad With Chutney And Almonds Recipes

EGG SALAD WITH CHUTNEY MAYONNAISE

Egg Salad with Chutney Mayonnaise image

Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 7

Ingredients

8 large eggs
1/2 cup Chutney Mayonnaise
3 tablespoons finely chopped red onion
Hot pepper sauce
Coarse salt and ground pepper
Toasted bread and watercress sprigs (optional)
Pinch of cayenne pepper (optional)

Steps:

Place eggs in a saucepan with water to cover by 1 inch. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Drain; hold under cold running water until cool, then peel and chop.
In a medium bowl, combine eggs, Chutney Mayonnaise, onion, and a few dashes hot sauce; season with salt and pepper. Stir gently to combine.
Serve on toast, topped with watercress and sprinkled lightly with cayenne, as desired.

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

Ingredients

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

OLD-FASHIONED EGG SALAD

Old-Fashioned Egg Salad image

Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Steps:

In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

CURRIED EGG SALAD

Curried Egg Salad image

Categories Salad Egg Mustard Picnic Vegetarian Lunch Mayonnaise Curry Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1/4 cup bottled mayonnaise
3/4 teaspoon curry powder
1/8 teaspoon celery salt
3 to 4 drops of Tabasco, or to taste
3/4 teaspoon ground cumin
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
1 1/2 tablespoons bottled mango chutney, chopped
6 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 scallions, chopped

Steps:

In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.

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