Monday, April 19, 2010
Sometimes the best inspirations come randomly. I was at my parents looking for a quick lunch on the way out shopping with my mother. I decided on an egg salad, but wanted one with some pizazz! I started adding flavors I thought would taste great together and they did, to my great satisfaction.
Curried Egg Salad
1 boiled egg, whole
1 boiled egg, white only
1 tbsp fat free mayo (I used fat free Miracle Whip)
1 tsp chutney (I used Mrs. Ball's)
1 tbsp carrot, chopped fine
1 tbsp cucumber, chopped fine
1/4 avocado chopped
1/4 sprig green onion, chopped fine
1 tbsp raisins, reconstituted in hot water for about a minute
1 tbsp chopped toasted walnuts
1/4 - 1/2 tsp turmeric, depending on taste
salt to taste
Mash the egg, mayo, chutney, turmeric and salt until it is the desired consistancy to your taste. Fold in the other ingredients and enjoy!
Yield about 1 cup
I put this on crackers but it's great on its own or spread on a sandwich. I made enough for two people, but feel free to increase the amounts as needed.