Egg Salad With Chutney And Almonds - cooking recipe

Ingredients

1/4 onion, minced (red is best)
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons mustard (dark, spicy)
1/2 cup celery, finely chopped
1/3 cup major grey's chutney (or your favorite, homemade version of thick, mango and ginger chutney)
1/2 cup mayonnaise
14 eggs, hard-boiled and chopped
salt
pepper
1/2 cup almonds, chopped (whole, salted)

Preparation

Combine onion, garlic and lemon juice and let stand 15 minutes.
Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
Refrigerate (Lynne suggests 12-24 hours before serving).
When ready to serve--stir in almonds.