Curried Egg Salad
Cook together. Eat this very curry egg salad — and enjoy.
We wanted to create a variation on egg salad that had plenty of curry and spice — and, of course, we made them dairy free. Master chefs that we are (hah, can you sense the sarcasm?), we made tiny mixtures of mayo and spices and tasted them. We added mustard to some, which we didn’t end up using. I watched Rebel put a dab of mustard on the back of her hand before mixing a taste test and told her it looked like she was sampling makeup. (This cracked me up.)
Our final blend settled on plenty of curry and a bit of cumin, vinegar and celery seed. It made a delicious traditional sandwich (two pieces of bread), but we really liked it open-faced with a dusting of sweet-hot paprika.
Egg salad is a perfect make-ahead dish for a weeknight dinner when you don’t feel like cooking or for lunch, either in a sandwich or on a bed of lettuce. Another idea is to make these curry egg salad sandwiches cut into finger sandwiches for a tea party.
Choose a bread you like — dark or light rye, sourdough or hearty country bread. Of course, you can make them with gluten free bread.
My mom always grilled egg salad sandwiches, which is my favorite way to eat egg salad. Think I’ll try the curry egg salad that way next.
~ Lee
Curried Egg Salad
ingredients:
- 8 hardboiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 teaspoon vinegar
- 1 - 1 1/2 teaspoons curry powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon salt, plus more to taste
- ground pepper, to taste
- sweet-hot paprika, optional
instructions:
How to cook Curried Egg Salad
- Mix well: mayonnaise, vinegar, curry powder, cumin, celery seed, 1/4 teaspoon salt and ground pepper. (If you're not sure about how much curry seasoning you'll like, start with 1 teaspoon and taste before adding the eggs. Adjust from there.)
- Fold in chopped eggs until well combined, without breaking up the eggs too much more.
- Refrigerate 15 minutes to let flavors set. Adjust salt, pepper and seasoning to taste.
- To serve, dust lightly with paprika.
