Curried egg salad with mango chutney

This flavorful curried egg salad combines the richness of eggs with the exotic sweetness of mango chutney for a truly delightful culinary experience.

Ingredients:

• 6 hard boiled eggs*, peeled
• 1/2 cup mango chutney
• 1 1/2 teaspoons yellow curry powder
• 1/4 teaspoon salt
• 1 Tbsp mayonnaise
• 1 Tbsp chopped chives, green onions, or shallots
• 1/4 cup minced celery
• Dash of cayenne, more to taste
• Freshly ground black pepper to taste
• 8 slices bread (use gluten-free bread or serve with lettuce for gluten-free option)
• * To hard boil eggs, place eggs in a medium saucepan and cover with at least an inch of water. Bring to a boil, remove from heat, cover, let sit for 10-12 minutes. Rinse in cool water to stop the cooking.

Instructions:

1. When you plan to serve the egg salad on toast or toasted slices, begin by toasting the sliced bread as you prepare the other components.
2. Cut the peeled, hard boiled eggs into small pieces and place them in a medium-sized bowl. Use a fork to crush the eggs until they are broken into smaller chunks.
3. Combine mango chutney, yellow curry powder, salt, mayonnaise, chives, celery, black pepper, and cayenne with the eggs. Stir until thoroughly mixed.
4. Present the curried egg salad on a bed of lettuce for a salad, or between slices of bread or toast for sandwiches. If you are serving appetizers, use a round cookie cutter to shape rounds from plain sliced bread or toast, and then top them with the egg salad.

Summary:

• Calories: 1063 kcal
• Fat: 40 g
• Protein: 50 g
• Carbs: 144 g
• Potassium: 3649 mg
• Magnesium: 218 mg