Curried Egg Lettuce Cups

Name: Curried Egg Lettuce Cups
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 4 ounces cream cheese, softened; 1/4 cup sour cream; 2 teaspoons curry powder; 1/4 teaspoon salt; 6 hard-boiled large eggs, chopped; 1/4 cup finely chopped green pepper; 1/4 cup finely chopped green onions; 4 tablespoons chopped salted peanuts, divided; 6 Bibb or Boston lettuce leaves; 1/2 cup mango chutney

Guests will love the combination of crisp, cold lettuce leaves and flavorful egg salad. Peanuts add a crunchy texture to the dish that makes it even more fun to eat.—Patricia Nieh, Portola Valley, California

Ingredients

4 ounces cream cheese, softened
1/4 cup sour cream
2 teaspoons curry powder
1/4 teaspoon salt
6 hard-boiled large eggs, chopped
1/4 cup finely chopped green pepper
1/4 cup finely chopped green onions
4 tablespoons chopped salted peanuts, divided
6 Bibb or Boston lettuce leaves
1/2 cup mango chutney

Directions

In a large bowl, combine the first four ingredients. Stir in the eggs, pepper and onions. Cover and refrigerate for at least 1 hour.
Just before serving, stir in 3 tablespoons peanuts. Place a rounded 1/3 cupful on each lettuce leaf. Top with chutney; sprinkle with remaining peanuts.