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.

Gourmet
March 1991

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