Ingredients
– 6 eggs
– 1/2 onion, finely chopped
– 1 stick celery, finely chopped
– 35 grams sultanas (or an equal amount of finely chopped dried apricots)
– 2 tablespoons mayonnaise
– 1 teaspoon mango chutney
– 1/4 teaspoon curry powder
– 1/4 teaspoon salt
Instructions
1-Boil the eggs for 10 minutes, then cool them in ice water to prevent overcooking and keep the yolks bright.
2-Finely chop the onion and celery, and mix them into a bowl with the mayonnaise, sultanas, curry powder, salt, and mango chutney.
3-Peel the cooled eggs and mash them until smooth.
4-Mix the mashed eggs thoroughly with the prepared mixture, adjusting seasoning as needed for the best flavor.
5-Serve the salad in sandwiches, with salads, or as a filling, and store it in the fridge for 2 to 3 days if not eaten right away.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧅 Finely chopping onion and celery improves texture without overpowering the salad.
💧 The salad may seem wet initially but will absorb excess moisture as it sits.
🌶️ Adjust seasonings to your preference as mango chutneys vary in sweetness and spice levels.
- Prep Time: 15 minutes
- Chilling Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: British
- Diet: Contains eggs and dairy
Nutrition
- Serving Size: 1 serving
- Calories: 241
- Sugar: 9g
- Sodium: 392mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 331mg