Curried Egg Salad with Mango Chutney

Curried Egg Salad with Mango Chutney
Curried Egg Salad with Mango Chutney might be just the main course you are searching for. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 391 calories, 14g of protein, and 11g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of dash of cayenne, celery, curry powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

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.
Ingredients you will need
Sandwich BreadSandwich Bread
Egg SaladEgg Salad
ToastToast
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.
Ingredients you will need
Hard Boiled EggHard Boiled Egg
EggEgg
Equipment you will use
BowlBowl
3
Add the mango chutney, yellow curry powder, salt, mayonnaise, chives, celery, black pepper, and cayenne to the eggs.
Ingredients you will need
Mango ChutneyMango Chutney
Black PepperBlack Pepper
Curry PowderCurry Powder
MayonnaiseMayonnaise
Ground Cayenne PepperGround Cayenne Pepper
CeleryCelery
ChivesChives
EggEgg
SaltSalt
4
Mix until well combined.
5
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.
Ingredients you will need
Sandwich BreadSandwich Bread
SpreadSpread
BiscuitsBiscuits
LettuceLettuce
ToastToast

Equipment

DifficultyNormal
Ready In15 m.
Servings4
Health Score7
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