Lynne's Post-Easter Egg Salad with Chutney and Almonds
© 2006 Lynne Rossetto Kasper
Serves 12 as a dip, sandwich filling, or topping for sliced cucumber
1/6 of a medium red onion, minced
1 small clove garlic, minced very fine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dark, spicy mustard
1/2 cup finely chopped celery
1/3 to 1/2 cup chopped Major Gray chutney
1/2 cup mayonnaise
14 hard-cooked eggs, shelled and cut into 1/2-inch pieces
Salt and freshly ground black pepper to taste
1/2 cup whole salted almonds, coarsely chopped
1. Start egg salad 12 to 24 hours before serving. In a medium bowl combine onion, garlic, and lemon juice. Let stand 15 minutes. Gently blend in mustard, celery, 1/3 cup chutney, and the mayonnaise.
2. Gently fold in eggs then taste for seasoning, adding salt and pepper as needed. Refrigerate until just before serving. Sample for balance, adding more lemon juice and/or chutney to taste. Fold in almonds and serve nested in branches of curly endive.
The seemingly simplest act can harbor pitfalls. Boiling an egg could give you a green ring, a shell that won't come off, and toughness.
The way I boil eggs is not to boil them at all. The slower you cook them the more tender they are and the less chance you have of a green ring developing. Cover the eggs with water; bring the water to just below the bubble. Partially cover and cook 11 to 15 minutes. Logically, eggs that start out cold will need more time than room temperature ones. Immediately cool them down in cold running water.
Peeling problems come from the high acid content in very fresh eggs. Check the expiration date on the egg carton and choose older ones.