Egg Salad with Chutney and Almonds
Give your classic egg salad a flavorful twist with this irresistible recipe for Egg Salad with Chutney and Almonds. Combining creamy mayonnaise and tangy Greek yogurt with the sweet and spicy zest of mango chutney, this dish takes traditional egg salad to gourmet levels. Finely diced celery and green onions add a delightful crunch, while toasted almonds bring a rich, nutty texture to every bite. Infused with a hint of Dijon mustard and garnished with fresh parsley, this egg salad is perfect for serving as a lunchtime sandwich filling, a party appetizer on crackers, or atop a bed of crisp greens. Ready in under 30 minutes, it’s a must-try for anyone seeking a unique spin on a favorite classic.
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Recipe Information
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mango chutney
- 1 teaspoon Dijon mustard
- 1 stalk celery
- 2 stalks green onions
- 3 tablespoons toasted almonds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Place the 6 large eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10 minutes to cook through.
Meanwhile, prepare the other ingredients: finely dice the celery stalk and slice the green onions thinly. Roughly chop the toasted almonds if needed.
After 10 minutes, transfer the cooked eggs to a bowl of ice water and let them cool for 5-10 minutes. Peel and chop the eggs into small, bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, mango chutney, Dijon mustard, salt, and black pepper. Whisk until smooth and well-combined.
Add the chopped eggs, diced celery, sliced green onions, and toasted almonds to the bowl. Gently fold the mixture until all ingredients are evenly coated in the dressing.
Taste and adjust seasoning, adding more salt or pepper if necessary.
Sprinkle the chopped parsley over the top for garnish. Serve immediately or refrigerate for 1 hour to let the flavors meld before serving.
Enjoy the egg salad on its own, as a sandwich filling, or atop a bed of crisp greens.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 2205 mg | 96% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 18.8 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 308 mg | 24% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
