Egg Salad With Chutney Mayonnaise Recipes

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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



The Best Egg Salad image

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.

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

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



Egg Salad with Chutney Mayonnaise image

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.

8 large eggs
1/2 cup Chutney Mayonnaise
3 tablespoons finely chopped red onion
Hot pepper sauce
Coarse salt and ground pepper
Toasted bread and watercress sprigs (optional)
Pinch of cayenne pepper (optional)

CORONATION EGG MAYO SANDWICHES

Transform an egg mayo sandwich into something special with curry flavours, mango chutney and spring onions. Pack into a lunchbox and be the envy of your workmates

Provided by Esther Clark

Categories     Afternoon tea, Lunch, Snack, Supper

Time 18m

Number Of Ingredients 9



Coronation egg mayo sandwiches image

Steps:

  • Bring a pan of water to the boil, add the eggs and simmer for 8 mins, then drain and cool under cold running water. Peel and chop the eggs, then tip into a bowl and mix with the mayo, yogurt, chutney, curry paste, spring onions and coriander. Season to taste. Butter the bread and spoon the egg mixture over two slices. Complete the sandwiches with the remaining bread, then halve.

Nutrition Facts : Calories 604 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium

3 medium eggs
2 tbsp mayo
½ tbsp Greek yogurt
½ tbsp mango chutney
½ tbsp korma curry paste
2 spring onions , sliced
2 tbsp chopped coriander
butter , for spreading
4 slices soft brown bread

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



Curried Egg Salad image

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.

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

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



A Healthy Egg Salad image

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

8 large hard-boiled eggs, peeled and cut into chunks
4 large hard-boiled egg whites, cut into chunks
¼ cup low-fat mayonnaise
¼ cup chopped fresh chives
1 teaspoon Dijon mustard
½ teaspoon celery salt
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

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



Egg Salad With Chutney and Almonds image

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

1/4 onion, minced (red is best)
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons mustard (dark, spicy)
1/2 cup celery, finely chopped
1/3 cup major grey's chutney (or your favorite, homemade version of thick, mango and ginger chutney)
1/2 cup mayonnaise
14 eggs, hard-boiled and chopped
salt
pepper
1/2 cup almonds, chopped (whole, salted)

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