Triscuit Snack Off Challenge – Egg Salad with Sweet Pea Chutney

There is nothing I love more than some old fashioned egg salad on a Triscuit and that is why I love this recipe! This is a refreshing summer appetizer your friends will love with a sweet and savory sweet pea chutney that is absolutely delicious!




The Triscuit challenge was to come up with a summer snack that had the ingredients Peas & Triscuit’s and well this was my creation. Enjoy!

Egg Salad w/Sweet Pea Chutney

  • Ingredients:
  • Boiled Eggs
  • Mayo
  • Salt & Pepper

Sweet Pea Chutney

  • 1/3 cup defrosted sweet peas
  • 1/2 clove garlic (Minced)
  • 3 tablespoons water
  • 2 tablespoons roughly of cilantro (remove stems)
  • 1/2 juice of lemon
  • drizzle of olive oil
  • 1/8 Tspn. sugar
  • 1/8 Tspn. dash salt & pepper

Prepare the egg salad as you would normally. Mine is basic and delicious. I use Hellmann’s mayo and I season with just some salt and pepper. That’s it!

For the sweet pea chutney – in a food processor or blender combine the first 5 ingredients pulsing until the chutney begins to form. Lastly add in a light drizzle of olive oil – a couple teaspoons. Pulse until smooth. Add in the final seasonings, pulse one more time, and taste. It should be slightly tart with a little hint of sweetness.

Finally take your Triscuit and spoon on the egg salad. Top with a small amount of chutney and cross two snips of fresh chives.

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Bon Appetite!

Love, Miss Amy



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