Egg Salad with Mango Chutney

3 hard boiled eggs, chopped or mashed
1 T mayonnaise
1 T Major Grey Mango Chutney
1 T chopped or sliced green olives
1/2 stalk celery, chopped
1/4 red bell pepper, chopped
chopped onion - to taste
salt & pepper, to taste

Mix all ingredients together.

You can add more or fewer vegetables--I like lots of crunch in my egg salad.

Place eggs in saucepan with cold water--enough to cover eggs by an inch. Bring water to a hard boil, then remove from heat. Cover and let sit for 12 minutes. Drain water and rinse eggs under cold water. When cool enough to handle, peel, then chop or mash eggs. Then add remaining ingredients to eggs. Mix gently.

Serve on your choice of bread.

Serving Size: Makes filling for 2 sandwiches, approx. 1/2 cup each

Number of Servings: 2

Recipe submitted by SparkPeople user 2WHEELER.