 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Guests will love the combination of crisp, cold lettuce leaves and flavorful egg salad. Peanuts add a crunchy texture to the dish that makes it even more fun to eat.—Patricia Nieh, Portola Valley, California Ingredients:
4 ounces cream cheese, softened |
1/4 cup sour cream |
2 teaspoons curry powder |
1/4 teaspoon salt |
6 hard-cooked eggs, chopped |
1/4 cup finely chopped green pepper |
1/4 cup finely chopped green onions |
4 tablespoons chopped salted peanuts, divided |
6 bibb or boston lettuce leaves |
1/2 cup mango chutney |
Directions:
1. In a large bowl, combine the first four ingredients. Stir in the eggs, pepper and onions. Cover and refrigerate for at least 1 hour.
2. Just before serving, stir in 3 tablespoons peanuts. Place a rounded 1/3 cupful on each lettuce leaf. Top with chutney; sprinkle with remaining peanuts. Yield: 6 servings.
|
|