Egg Salad With Chutney And Almonds Recipes

EGG SALAD WITH CHUTNEY AND ALMONDS

Steps:

• Combine onion, garlic and lemon juice and let stand 15 minutes.
• Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
• Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
• Refrigerate (Lynne suggests 12-24 hours before serving).
• When ready to serve--stir in almonds.

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

CHICKEN & CHUTNEY SALAD

Steps:

• In a small bowl, whisk the yogurt, milk and curry until smooth., In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour., Just before serving, sprinkle with almonds.

EGG SALAD WITH CHUTNEY MAYONNAISE

Steps:

• Place eggs in a saucepan with water to cover by 1 inch. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Drain; hold under cold running water until cool, then peel and chop.
• In a medium bowl, combine eggs, Chutney Mayonnaise, onion, and a few dashes hot sauce; season with salt and pepper. Stir gently to combine.
• Serve on toast, topped with watercress and sprinkled lightly with cayenne, as desired.

CURRIED EGG SALAD

Steps:

• 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.

CURRIED EGG SALAD SANDWICHES

Steps:

• Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
• Thinly slice cucumber crosswise into half-rounds. Place slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice. Cut sandwiches in half; serve.

CHUTNEY EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut in half lengthwise. Remove and reserve yolks.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain and crumble.
• In a medium bowl, mash egg yolks and mix with bacon, chutney, mayonnaise and almonds. Fill the egg whites with the mixture.

CURRIED CHICKEN SALAD WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking.
• Sprinkle the chicken breasts on both sides with salt and pepper.
• Put them in the pan in a single layer, and brown them 2 minutes on each side.
• Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes.
• Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl.
• Add the rest of the ingredients and toss.
• Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken.
• Top with another slice of bread and serve.
• You can also take a scoop of chicken salad and place on top of spring salad and serve with ginger dressing.

BROCCOLI ALMOND SALAD

Steps:

• Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces., In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving., Just before serving, sprinkle with almonds and bacon.