Best 10 Egg Salad With Chutney Mayonnaise Recipes
**Indulge in a symphony of flavors with Egg Salad with Chutney Mayonnaise, a culinary delight that tantalizes the taste buds.**
**This versatile dish, perfect for a quick lunch, delightful teatime snack, or even an elegant brunch, combines the smoothness of hard-boiled eggs with a symphony of textures and flavors.**
**Experience the tangy delight of the chutney mayonnaise, a vibrant blend of sweet and savory flavors that elevates the classic egg salad to new heights.**
**Elevate your culinary journey with two additional egg salad variations, each offering a unique twist on this classic dish.**
**Discover the piquant charm of the Spicy Egg Salad, where a touch of chili peppers ignites the palate, or embrace the refreshing simplicity of the Classic Egg Salad, a timeless recipe that showcases the purity of flavors.**
**With its easy-to-follow instructions and detailed ingredient lists, this article is your ultimate guide to crafting the perfect egg salad, whether you prefer the traditional approach or crave a touch of excitement.**
**Embark on a culinary adventure and relish the delightful simplicity of egg salad, transformed into an extraordinary treat with the addition of chutney mayonnaise and other delectable variations.**
CURRIED EGG SALAD
Curried egg salad takes a flavorful, spiced spin on this classic dish. It's the perfect combination of creamy and crunchy, with a hint of warm curry spices.
Provided by Lisa Bryan
Categories Salad
Time 25m
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12-14 minutes.
- Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
- Once your eggs are cool to touch, peel and discard the eggs shells.
- Cut the hard boiled eggs to your desired size (I prefer chunky).
- Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.
- Serve on its own or in a wrap or sandwich and enjoy!
Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Protein 9 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 253 mg, Sodium 225 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
EGG SALAD WITH CHUTNEY MAYONNAISE
Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 7
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.
EGG SALAD WITH CELERY
This is a very simple egg salad with celery recipe, and some might find it a little bland for their tastes, but I love it just the way it is!
Provided by GOLDIE6175
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
- Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 3.1 g, Cholesterol 289.5 mg, Fat 29.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 350.3 mg, Sugar 1.6 g
EGG SALAD WITH CHUTNEY AND ALMONDS
This is Lynne-Rossetto Kasper's recipe and she has described it as a sandwich to "eat-over-the-kitchen-sink". I love that description! Great as a vegetable dip or rolled in lettuce leaves (who needs bread?). The cooking time does not include boiling the eggs or chilling the salad.
Provided by TooAllergic
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 162.2, Fat 12.2, SaturatedFat 2.5, Cholesterol 249.3, Sodium 202.3, Carbohydrate 4.6, Fiber 0.9, Sugar 1.6, Protein 8.9
CURRIED EGG SALAD
Categories Salad Egg Mustard Picnic Vegetarian Lunch Mayonnaise Curry Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
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.
OLD-FASHIONED EGG SALAD
Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.
Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
EASY EGG SALAD
Great for lunch. Easy to make. Try on wheat bread with lettuce and tomato!
Provided by Runner5101
Categories Salad Egg Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 1.3 g, Cholesterol 212.2 mg, Fat 5.3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 141.4 mg, Sugar 1.2 g
CREAMY EGG SALAD
I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.
Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.
A HEALTHY EGG SALAD
I used to buy egg salad at my company's cafeteria. Learning this DIY recipe at home saved me a bunch of money! I hope you enjoy.
Provided by Ron
Categories Salad Egg Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 3.1 g, Cholesterol 212 mg, Fat 5.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 1.6 g, Sodium 387.9 mg, Sugar 2.1 g
Tips:
- For the best flavor, use fresh, hard-boiled eggs. Older eggs may have a sulfurous taste.
- Chop the eggs finely so that they blend well with the other ingredients.
- Use a good quality mayonnaise. A homemade mayonnaise will give the salad a richer flavor.
- Add the chutney to taste. Start with a small amount and add more until you reach the desired flavor.
- Garnish the salad with chopped fresh herbs, such as chives, dill, or parsley.
- Serve the egg salad on bread, crackers, or lettuce leaves.
Conclusion:
Egg salad with chutney mayonnaise is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. The combination of eggs, chutney, and mayonnaise creates a flavorful and satisfying salad that can be enjoyed by people of all ages. Whether you are looking for a new way to use up leftover eggs or you are simply looking for a tasty and nutritious meal, egg salad with chutney mayonnaise is a great option. So next time you are in need of a quick and easy meal, give this recipe a try. You won't be disappointed!
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