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Lilly’s Table

 

Meal Detail

 

Lunch

Mango Chutney Deviled Eggs with Curried Garbanzo & Mango Salad

from the Week of April 5, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Hard boil the eggs. Prepare the vegetables, dressing and toss the salad together. Once the eggs are cool, prepare the deviled eggs. Store in separate containers if taking on the go.


Recipes for this Meal


Spring
Photo of Hard Boiled Eggs
  • Easy
  • Medium
  • Hard
Hard Boiled Eggs

For easy peeling, it is better if the eggs are a bit old. Not too old, but if possible buy them a week prior to boiling. Or better yet, when you see some eggs in the back of your fridge you forgot about, test them by dropping them into a cup of water. If they float, say good-bye to those bad eggs. If they drop but one side is considering standing up, they are perfect for hard-boiled, easy peel eggs. Super fresh eggs still boil and peel, but with a bit less ease.


Spring
Photo of Curry Garbanzos & Mango Salad
  • Easy
  • Medium
  • Hard
Curry Garbanzos & Mango Salad

Pantry items are tossed together with fresh greens and mango. If you do not have access to fresh mangoes, tear dried mangos up into pieces and plan to use about half of the amount. Make this vegan by using vegenaise. A sprinkle of crushed cashews will add a nice boost of protein and crunch.


Spring
Photo of Mango Chutney Deviled Eggs
  • Easy
  • Medium
  • Hard
Mango Chutney Deviled Eggs

The curried-sweet filling balances ever so nicely with the rich protein of the yolks. The filling is usually a bit runnier than other deviled egg filled, but it is such a scrumptious change of pace.