Curried Egg Salad with Mango Chutney, Raisins, and Cashews Open Faced Sandwich
Karen Kaplan is a freelance writer, editor, translator and recipe developer.
Egg salad is an open-faced sandwich favorite all over the Western world, and I love it in every rendition. This one is a takeoff of one of my favorite chicken salads. I line the bread with watercress for some color and crunch, but if you can’t find it, use baby spinach leaves instead. I prefer Major Grey’s chutney, which is a type of chutney rather than a brand, and is made by several manufacturers, but feel free to use whatever mango chutney you like. Try this for brunch, lunch, or supper. Pair this with a bone-dry white Kerner from the Alto Adige in Italy.
- Servings 4 Toasts
Ingredients
- 6 hard-boiled eggs, peeled
- 59 ml* (¼ cup) mango chutney, preferably Major Grey’s
- 59 ml (¼ cup) mayonnaise
- 59 ml (¼ cup) minced celery
- 44 ml (3 tablespoons) golden raisins
- 30 ml (2 tablespoons) minced green onion
- 5 ml (1 teaspoon) yellow curry powder
- Salt and freshly ground black pepper
- 4 slices whole-wheat or whole-grain sandwich bread
- 1 bunch watercress, tender stems and leaves only
- 59 ml (4 tablespoons) chopped roasted, salted cashews
*Metric conversions by The Cook’s Cook
Preparation
1. Chop eggs and place in a bowl. Add chutney, mayonnaise, celery, raisins, green onion, and curry powder; mix well. Season generously with salt and pepper. Cover and refrigerate for 1 hour to meld flavors.
2. Toast bread. Arrange toasts on a platter or individual plates. Line each toast with watercress. Mound egg salad atop watercress. Sprinkle 15 ml (1 tablespoon) cashews over each toast and serve.
Karen Kaplan
Karen Kaplan is a freelance writer, editor, translator and recipe developer. She was on staff at Bon Appétit magazine for twenty years. She was also the restaurant critic for the L.A. Weekly, a radio host, a consultant for culinary websites and food-based reality television shows, a contributor to national and international food and travel magazines, and a writer and recipe developer for several major cookbooks. She graduated from La Varenne École de Cuisine, has taught at USC and UCLA and speaks Spanish, French and Italian. She lives in Studio City, California, USA.
Courtesy photo
Read more from Karen Kaplan
