Ingredients
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- 9 hard-boiled eggs, peeled and roughly chopped
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- 3 tbsp mayonnaise (or vegan mayo)
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- 3 tbsp Greek yogurt or crème fraîche (optional for tang)
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- 1 tbsp mango chutney
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- 2 tsp mild curry powder
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- 1 tsp lemon zest
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- Salt and black pepper to taste
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- 1-2 tbsp chopped fresh cilantro
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- 2 tbsp finely chopped golden raisins
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- 1/4 cup finely chopped celery
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- 2 tbsp minced Shallot, or red onion
Instructions
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- Mix the base: In a medium bowl, combine the mayo, yogurt (if using), curry powder, mango chutney, lemon zest, and a pinch of salt and pepper. Stir until smooth and well blended.
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- Add the eggs: Using a pastry blender, mash the hardboiled eggs until they reached the desired chopped size. Gently fold in the chopped eggs, followed by the dried fruits, celery/red onion, and cilantro Taste and adjust seasoning as needed.
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- Chill and serve: Let it sit in the fridge for at least 20 minutes for the flavors to mingle. Serve chilled in a sandwich, or hearts of Romaine leaves.
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- Top with: Sprinkle with additional chopped cilantro, sliced almonds and golden raisins if desired.
