Post Easter Egg Salad Sandwiches
1 small clove garlic, minced very fine
1 tablespoon fresh lemon juice, or more to taste
2 tablespoons Dijon mustard, or more to taste
½ cup finely chopped celery
½ cup mango chutney
¾ cup mayonnaise (or more to taste)
12 hard-cooked eggs, shelled and chopped
Sea salt and freshly ground black pepper to taste
½ cup whole salted almonds, coarsely chopped
8 slices pumpernickel bread
In a medium bowl combine onion, garlic, and lemon juice. Gently blend in mustard, celery, abou a third of the chutney, and enough mayonnaise to taste.
Gently fold in eggs then taste for seasoning, adding salt and pepper as needed. Refrigerate until just before serving. Sample for balance, adding more lemon juice and/or chutney to taste. Fold in almonds.
Lightly toast the pumpernickel bread and top 4 of the slices with the egg salad – top with arugula and remaining pumpernickel bread slices.
Slice each sandwich diagonally and serve immediately.