No ImageCurried Egg Salad with Mango Chutney

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  1. Catherine

    Great idea. I wonder what it would be like with garlic chutney? I have some and will try. I like to add mango chutney to chicken salad to make Coronation Chicken.

  2. Shirin

    I made this in a pinch for a dinner and everyone devoured it! Thank you for the recipe!

    xxxxxyyyyy

  3. SHELBY

    Yum, me and my boyfriend made this yesterday and served on wheat toast rounds as you suggested. Delicious, savory, sweet, and spicy, and of course creamy. Thanks again Elise, you hit a home run with this one.

  4. Bucky

    Just made these. Mixed results. There might be a typo in the recipe. I would recommend starting with 1/4 cup of chutney instead of the 1/2 called for. I made it according to directions and it was a runny mess (all I had on hand was Major Grey’s). Luckily, I had boiled an extra three eggs so I added those and adjusted everything else accordingly. Still a little runny but much better. I tend to like a fairly stiff egg salad.

    The flavors are GREAT. I will definately make this again. Be sure to make ahead to give the spices and flavors time to come together.

    Interesting. I made my own mango chutney from scratch and both times I made this recipe I didn’t have trouble. I would say, add chutney to taste, depending on the brand/type of chutney you are using. It shouldn’t be runny, that’s for sure. ~Elise

  5. rebecca h.

    My mum always put curry powder and a little fresh mint in her egg salad. The fresh mint is sooo good!

    Love the mint idea, thanks! ~Elise

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