Egg Salad With Chutney And Almonds

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 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.