Curried Egg Salad with Mango Chutney

Recipe source: Elise Bauer / Simply Recipes. The historical TastyMaza posting byline is not a claim of original recipe authorship. The ingredient quantities are retained from the historical post. The functional instructions and editorial notes below were written for this update on 2 November 2026; they are not recovered historical prose. TastyMaza has not independently kitchen-tested this editorial version.

Mango chutney adds sweetness and acidity to this egg filling. Chop large pieces of chutney so it distributes through the salad rather than collecting in one sandwich.

Historical ingredient list

  • 6 hard boiled eggs*, peeled
  • 1/2 cup mango chutney
  • 1 1/2 teaspoons yellow curry powder
  • 1/4 teaspoon salt
  • 1 Tbsp mayonnaise
  • 1 Tbsp chopped chives, green onions, or shallots
  • 1/4 cup minced celery
  • Dash of cayenne, more to taste
  • Freshly ground black pepper to taste
  • 8 slices bread (use gluten-free bread or serve with lettuce for gluten-free option)
  • * To hard boil eggs, place eggs in a medium saucepan and cover with at least an inch of water. Bring to a boil, remove from heat, cover, let sit for 12 minutes. Rinse in cool water to stop the cooking.

Preparation — current editorial instructions

  1. Use eggs cooked until both whites and yolks are firm, then cooled and peeled. Chop them and lightly break up larger pieces with a fork.
  2. Stir in chutney, curry powder, salt, mayonnaise, chives, celery, cayenne and black pepper.
  3. Spoon onto the listed bread, toasted if desired, or serve with lettuce as the historical list suggests. Keep the filling chilled until assembly.

Handling and ingredient notes

Store egg salad at 4°C (40°F) or below for no more than 3–4 days. Cooling and cold storage remain necessary even when mayonnaise is commercially prepared.

Allergen and dietary check: Egg; wheat in ordinary bread. Check mayonnaise, chutney and spice labels for additional allergens.

Use the FoodSafety.gov temperature chart, cold-storage chart and handling guidance for current safety checks.

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