I always thought I didn’t really like egg salad, but this version truly converted me. I think egg salads are often too bland, just a combination of lots of mayonnaise and some gherkins. But this egg salad is a completely different story.
The curry powder adds an aromatic touch and a deep, almost golden yellow colour, while the yogurt keeps it light and fresh. The key ingredient definitely is the mango chutney: the sticky chutney gives a sweet kick and really transforms this egg salad into something special. The salad tastes good on almost anything; a sandwich, cracker, piece of baguette or some toast.
You can store the salad in the fridge for a few days, but I doubt it will last that long! Feel free to substitute chives for the spring onion, or add some mayonnaise to the yogurt mixture.
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