curried-egg-salad-11510.json

{
    "directions": [
        "In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper."
    ],
    "ingredients": [
        "1/4 cup bottled mayonnaise",
        "3/4 teaspoon curry powder",
        "1/8 teaspoon celery salt",
        "3 to 4 drops of Tabasco, or to taste",
        "3/4 teaspoon ground cumin",
        "1 teaspoon Dijon-style mustard",
        "1 tablespoon fresh lemon juice, or to taste",
        "1 1/2 tablespoons bottled mango chutney, chopped",
        "6 hard-boiled large eggs, chopped",
        "1/4 cup finely chopped celery",
        "3 scallions, chopped"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Egg",
        "Mustard",
        "Picnic",
        "Vegetarian",
        "Lunch",
        "Mayonnaise",
        "Curry",
        "Gourmet",
        "Kidney Friendly",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Curried Egg Salad",
    "url": "http://www.epicurious.com/recipes/food/views/curried-egg-salad-11510"
}