Curried Egg Salad
From Gourmet magazine, as retrieved from http://epicurious.com
CURRIED EGG SALAD
Can be prepared in 45 minutes or less.
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
(optional) some chopped-up chives
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.
Serves 4 to 6.
From Epicurious.com copyright CondeNet, Inc. All rights reserved.
Last modified: March 5, 2006