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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.
I made this in a pinch for a dinner and everyone devoured it! Thank you for the recipe!
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.
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
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
I’m not going to lie. I was a little terrified when I was making this, just because the idea of egg salad and mango chutney sounded so…weird, but I had a bunch of eggs left over from Easter, so I thought why not?
It turned out to be excellent, and I’m not a big egg salad person. The spices work really well with the eggs and chutney, and I love the subtle heat from the cayenne. Blows plain egg salad out of the water!
Also nice on this–currants and/or sliced almonds. A restaurant our family loves serves this egg salad on warmed pita. Thanks, Elise.
I can’t believe it’s never occurred to me to add pizzazz to egg salad with curry—what a simple, brilliant twist on the already delicious!
I bet a little dill would really sweeten the deal, and I agree with KariVery above: This would taste heavenly on warm naan.
To keep the Indian theme, perhaps you could spread some on some Naan that’s been toasted in the oven for a few minutes? Sounds good to me! Think I’ll try it.
I’ve put curry in egg salad many times, but never thought of mango chutney. Tried it for lunch today and it was great! I did up the cayenne considerably, but that’s just personal taste.
LOVE this recipe. I make one similar! A few other options/alternatives:
Use fat free greek yogurt instead of Mayo if you don’t like mayo.
Garnish with Cilantro. So delishous!
Mmm…I love curry! My bf makes fun of me because I put in just about everything. My personal favorite use is like this one, but for chicken salad – with cranberries, some of those honey-roasted slivered salad almonds, and bok choy instead of celery (I have to admit – I Hate Celery.) I haven’t tried it on egg salad yet, but I’ve got plenty of hard-boiled eggs around now, so maybe I will!
Curry powder in egg salad?! Brilliant, I say!! This is a must-try situation. I’ve put wasabi in egg salad before, and that is also very killer.
Wasabi? Sounds like the starting of a punk version of green eggs and ham. ~Elise
How did you know I was planning to make egg salad tea sandwiches for our Mother’s Day tea? I was going to use your other recipe that adds a little curry powder, but this is just the added touch to lift the sandwiches out of the ordinary. Sometimes I think you read my mind, Elise.
Elise read mind does not. Follow the force she does. ~Elise
Who doesn’t love a good egg salad? If I don’t have mayo on hand, I sometimes use plain yogurt. Healthier, yes, but no less delicious. Love adding curry powder like you’ve done here. Yum!