Curried egg salad with mango chutney

1. If serving the egg salad on toast, or toasted rounds, start preparing the toast with the sliced bread while you prep the other ingredients.

2. Roughly chopped the peeled, hard boiled eggs and put them into a medium sized serving bowl. Use the tines of the fork to press against the cooked egg pieces to break them into smaller pieces.

3. Add the mango chutney, yellow curry powder, salt, mayonnaise, chives, celery, black pepper, and cayenne to the eggs. Mix until well combined.

4. Serve the curried egg salad on lettuce for a salad, or on sliced bread or toast for sandwiches. If making appetizers, use a biscuit cutter to cut out rounds on either plain sliced bread or toast, then spread the egg salad over the rounds.