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
- Boiled Eggs
- 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.
Love, Miss Amy