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Nutrition Facts
Serving Size 1 (84g) Recipe makes 12 servings The following items or measurements are not included below: 1/3 cup chutney
Calories 162
Calories from Fat 109		(67%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 249mg		83%
Sodium 202mg		8%
Potassium 142mg		4%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.9g	3%
	Sugars 1.6g
Protein 8.9g		17%
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Egg Salad With Chutney and Almonds

Recipe #165133 | 20 min | 20 min prep

⁽¹⁾ RATE IT NOW Print Recipe

By: TooAllergic
Apr 20, 2006

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.

SERVES 12 (change servings and units)

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)

Directions

1
Combine onion, garlic and lemon juice and let stand 15 minutes.
2
Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
3
Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
4
Refrigerate (Lynne suggests 12-24 hours before serving).
5
When ready to serve--stir in almonds.