Curried Egg & Rice Salad Recipe
Ingredients
| 6 hard-cooked eggs | ||
| Chopped | 2 Tablespoon, finely chopped | |
| Major Grey's chutney | ||
| Milk | 4 Teaspoon | |
| Slivered almonds | 3 Tablespoon | |
| 3 cups each broken lettuce leaves and cold cooked rice | ||
| 2 tablespoons each olive oil or salad oil and lemon juice | ||
| 3 tablespoons each raisins and chopped dried apricots | ||
| 3 tablespoons sliced green onion | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut eggs in half lengthwise; scoop out yolks, mash well, and mix with chutney, milk, and salt and pepper to taste.
Spoon mixture into egg white halves; chill if made ahead.
Spread almonds in a shallow pan and toast in a 350° oven until golden (about 8 minutes).
Arrange lettuce in a shallow salad bowl.
Mix together rice, oil, lemon juice, raisins, apricots, and almonds.
Mound on greens; arrange egg halves on rice and sprinkle with onion.
Prepare dressing and pass to spoon over servings.
Spoon mixture into egg white halves; chill if made ahead.
Spread almonds in a shallow pan and toast in a 350° oven until golden (about 8 minutes).
Arrange lettuce in a shallow salad bowl.
Mix together rice, oil, lemon juice, raisins, apricots, and almonds.
Mound on greens; arrange egg halves on rice and sprinkle with onion.
Prepare dressing and pass to spoon over servings.
Chef
