Curried Egg & Rice Salad
|Hard cooked eggs||6|
|Finely chopped chutney||2 Tablespoon (Major Grey's)|
|Milk/Half and half / light cream||4 Teaspoon|
|Slivered almonds||3 Tablespoon|
|Torn lettuce leaves||3 Cup (48 tbs)|
|Cold cooked rice||3 Cup (48 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Chopped dried apricots||3 Tablespoon|
|Sliced green onions||3 Tablespoon|
Cut eggs in half lengthwise; scoop out yolks, mash well, and mix with chutney, milk, and salt and pepper to taste.
Spoon mixture into egg white halves; chill if made ahead.
Spread almonds in a shallow pan and toast in a 350° oven until golden (about 8 minutes).
Arrange lettuce in a shallow salad bowl.
Mix together rice, oil, lemon juice, raisins, apricots, and almonds.
Mound on greens; arrange egg halves on rice and sprinkle with onion.
Prepare dressing and pass to spoon over servings.