Name: Curried Egg Salad
Yield: Serves 4 to 6
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

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 4 to 6

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

Preparation

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.