Egg Salad With Chutney And Almonds

• 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)

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

onion, garlic, lemon juice, celery, major greys, mayonnaise, eggs, salt, pepper, almonds

Taken from www.food.com/recipe/egg-salad-with-chutney-and-almonds-165133 (may not work)