Curried Egg Salad

Course : Appetizers
Serves: 1
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1/4 Cup bottled mayonnaise
3/4 Teaspoon curry powder
1/8 Teaspoon celery salt
3 Drops Tabasco -- or to taste (3 to 4)
3/4 Teaspoon ground cumin
1 Teaspoon Dijon-style mustard
1 Tablespoon fresh lemon juice -- or to taste
1 1/2 Tablespoons bottled mango chutney -- chopped
6 large hard-cooked eggs -- chopped
1/4 Cup finely chopped celery
3 large scallions -- chopped

Preparation / Directions:

In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.


Nutritional Information:

38 Calories (kcal); 1g Total Fat; (17% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 297mg Sodium

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