Curried Egg Salad with Mango Chutney

Ingredients

• 6 hard boiled eggs, peeled
• 1/2 cup mango chutney
• 1 1/2 teaspoons yellow curry powder
• 1/4 teaspoon salt
• 1 Tbsp mayonnaise
• 1 Tbsp chopped chives, green onions, or shallots
• 1/4 cup minced celery
• Dash of cayenne, more to taste
• Freshly ground black pepper to taste
• 8 slices bread

Directions

1. If you’re planning to pile the egg salad onto toast or toasted rounds, get the sliced bread started first while you take care of everything else.
2. Give the peeled, hard boiled eggs a rough chop, then move them to a medium sized serving bowl. Take a fork and press down on the egg pieces until they break into smaller bits.
3. Spoon in the mango chutney, then add the yellow curry powder, salt, mayonnaise, chives, celery, black pepper, and cayenne. Stir until the mixture comes together evenly.
4. Scoop the curried egg salad over lettuce if you want a salad, or tuck it between sliced bread or toast for sandwiches. For appetizers, cut rounds from plain sliced bread or toast with a biscuit cutter, then spread the egg salad on top.