1-First, hard boil the eggs by placing them carefully in a pot of boiling water and cooking for 10 minutes. Drain and cool in cold water with ice cubes, as this stops the cooking process and makes peeling easier. For more on perfect hard-boiled eggs, remember that they can be stored unpeeled in the fridge for up to 3 days.

2-Next, finely chop the onion and celery, then place them in a bowl. Add mayonnaise, sultanas, curry powder, salt, and mango chutney to the bowl and mix thoroughly to create a spiced base that’s full of flavor. If the mixture seems a bit wet at first, don’t worry it will absorb moisture as it sits.

3-Once the eggs are cooled, peel them and rinse off any shell bits, then mash them with a potato masher until smooth and creamy. Mix the mashed eggs with the spiced vegetable mixture until well combined, and adjust seasoning if needed by adding more salt, curry powder, or mayonnaise. Finally, serve in sandwiches, with salads, on Ploughman’s lunches, or with crackers; the salad keeps for 2 to 3 days in the fridge, and if water collects on top, just pour it off before serving.