Ingredients:
1/4 onions, minced ( red is best)
1 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons mustard ( dark, spicy)
1/2 cup celery, finely chopped
1/3 cup major grey’s chutney ( or your favorite, homemade version of thick, mango and ginger chutney)
1/2 cup mayonnaise
14 eggs, hard-boiled and chopped
salt
pepper
1/2 cup almonds, chopped ( whole, salted)
Directions:
Combine onion, garlic and lemon juice and let stand 15 minutes.
Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
Refrigerate (Lynne suggests 12-24 hours before serving).
When ready to serve–stir in almonds.
Servings: 12
Time preparation: 20 min.
Time total: 20 min.