Egg Salad Appetizer

Egg Salad Appetizer Recipe -A Flavorful Estonian Delight

Region / culture: Estonia | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Egg salad is a classic dish that can be enjoyed as a light appetizer or a filling sandwich. This recipe adds a unique twist with the addition of mango chutney and curry powder, giving it a flavorful and exotic touch.

History

Egg salad has been a popular dish for many years, with variations found in different cultures around the world. The addition of mango chutney and curry powder in this recipe adds a modern twist to this traditional dish.

Ingredients

6 hard-boiled eggs, cut into chunks
0.25 cup minced large pieces of mango chutney
3 tbsp mayonnaise
1 tbsp curry powder
1 tbsp minced cilantro
2 tsp dijon mustard
1 granny smith apple, peeled, cored, and diced
salt and hot sauce to taste
2 tbsp minced red onion
cucumber slices
sandwich filling (if needed)
toast (as many as needed)

How to prepare

Mix the egg, chutney, mayonnaise, curry powder, mustard, and apple.
Season to taste.
To serve as an appetizer, place one cucumber slice on a cracker or small toast.
Then, top with the egg salad and garnish with some3rg and minced cilantro.
If using for a sandwich filling, mix in the cilantro and red onions, spread on bread and top with cucumber slices.

Variations

Add diced celery or bell peppers for extra crunch.
Substitute Greek yogurt for mayonnaise for a lighter option.
Mix in some chopped nuts or raisins for added texture and sweetness.

Cooking Tips & Tricks

Be sure to use hard-boiled eggs that are fully cooked to avoid any risk of foodborne illness.

- Adjust the amount of curry powder and hot sauce to suit your taste preferences.

- For a creamier texture, mash some of the eggs with a fork before mixing in the other ingredients.

Serving Suggestions

Serve the egg salad on cucumber slices for a low-carb option, or spread it on toast for a more filling meal. It can also be used as a sandwich filling with some fresh lettuce and tomato.

Cooking Techniques

Boil the eggs until they are fully cooked, then cool them in ice water before peeling.

- Mix the ingredients gently to avoid mashing the eggs too much.

- Adjust the seasoning to taste before serving.

Ingredient Substitutions

Use Greek yogurt instead of mayonnaise for a healthier option.

- Substitute green apples for granny smith apples for a sweeter flavor.

- Use any type of chutney or relish in place of mango chutney for a different twist.

Make Ahead Tips

The egg salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to mix in the cilantro and red onions right before serving to keep them fresh.

Presentation Ideas

Garnish the egg salad with some extra cilantro leaves or a sprinkle of curry powder for a decorative touch. Serve it on a platter with some fresh vegetables or crackers for a colorful and appetizing display.

Pairing Recommendations

This egg salad appetizer pairs well with a crisp white wine or a refreshing iced tea. It also goes nicely with some fresh fruit or a side salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply let it come to room temperature or gently warm it in the microwave for a few seconds.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin A: 10% DV

Vitamin C: 8% DV

Calcium: 4% DV

Iron: 6% DV

Alergens

Contains eggs and mayonnaise. May contain traces of nuts.

Summary

This egg salad appetizer is a good source of protein and healthy fats, with a moderate amount of carbohydrates. It also provides essential vitamins and minerals, making it a nutritious choice for a light meal or snack.

Summary

This egg salad appetizer is a delicious and nutritious dish that can be enjoyed in a variety of ways. With its unique combination of flavors and textures, it is sure to be a hit at your next gathering or as a quick and easy meal option.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Egg Salad Appetizer. It was many years ago, when I was just a young girl visiting my aunt in the countryside. My aunt was known for her delicious and creative dishes, and she loved to experiment with new recipes.

One afternoon, as I was helping her in the kitchen, she pulled out a dozen hard-boiled eggs and started to chop them up into small pieces. She then added some mayonnaise, mustard, salt, pepper, and a few other secret ingredients that she refused to reveal to me. I watched in awe as she mixed everything together, creating a creamy and flavorful egg salad.

As she spread the egg salad onto crackers and garnished them with fresh herbs, I couldn't wait to try them. The first bite was a burst of flavors in my mouth - creamy, tangy, and slightly spicy. It was unlike anything I had ever tasted before, and I knew right then and there that I had to learn how to make it myself.

Over the years, I have perfected the recipe for Egg Salad Appetizer, adding my own little twists and variations along the way. I have served it at countless gatherings and parties, always receiving rave reviews and requests for the recipe. It has become a staple in my repertoire, a dish that I am known for and that brings back fond memories of that day in my aunt's kitchen.

One of the secrets to making the perfect Egg Salad Appetizer is to use the freshest ingredients possible. I always make sure to buy the best quality eggs, mayonnaise, and mustard, as they are the key components of this dish. I also like to add a touch of lemon juice for a zesty kick, and some chopped chives for a pop of color and flavor.

Another tip is to let the egg salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the consistency to thicken up, resulting in a creamier and more delicious appetizer. I also like to serve it on a bed of lettuce or arugula, or on top of toasted baguette slices for a more elegant presentation.

As I sit here in my kitchen, making a batch of Egg Salad Appetizer for an upcoming family gathering, I can't help but smile and think back to that day with my aunt. She inspired me to explore the world of cooking and to never be afraid to try new things. And for that, I am forever grateful.

So the next time you are looking for a simple yet delicious appetizer to impress your guests, give my Egg Salad Appetizer recipe a try. I promise you won't be disappointed. Just remember to savor each bite and enjoy the memories that come with it. Happy cooking!