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Egg Salad with Chutney Mayonnaise


Our Chutney Mayonnaise gives this classic sandwich a spicy twist.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2005


  • 8 large eggs
  • 1/2 cup Chutney Mayonnaise
  • 3 tablespoons finely chopped red onion
  • Hot pepper sauce
  • Coarse salt and ground pepper
  • Toasted bread and watercress sprigs (optional)
  • Pinch of cayenne pepper (optional)


  1. Place eggs in a saucepan with water to cover by 1 inch. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Drain; hold under cold running water until cool, then peel and chop.

  2. In a medium bowl, combine eggs, Chutney Mayonnaise, onion, and a few dashes hot sauce; season with salt and pepper. Stir gently to combine.

  3. Serve on toast, topped with watercress and sprinkled lightly with cayenne, as desired.

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