Curried Egg Salad with Mango Chutney, Raisins, and Cashews Open Faced Sandwich

servings
4 Toasts
prep time
15 minutes
cook time
30 minutes
Curried Egg with Mango Chutney Open Faced Sandwich

Recipe Image

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.

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.

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