Tuesday, August 9, 2011

Curried Egg Salad

I am usually NOT an egg salad fan. As a matter of fact, it wasn't until the last year or so that I would even eat eggs unless they were baked into something yummy. However, I love curry and so does my husband. One winter when we were up in Mammoth Lakes and the snow was piling higher than I cared to venture out in, I was desperate for a recipe that I could throw together quickly for my husband and his coach and not have to get out in the weather for ingredients. I found a recipe for curried egg salad and thought I'd give it a whirl. Turns out it was so tasty that it even made its way into my little recipe book that I talk about here

If you like curry and even just kinda like eggs, you're gonna love this. This recipe is so simple and one of our very favorites for a quick lunch or light dinner. I like to double the recipe so that we have leftovers. After the flavors have gelled, this is almost even better the next day and my husband always cleans it out in short order. Here's what you'll need: 

1/2 c. mayo
1/2 t. honey
1/2 t. ground curry
Dash ground ginger
6 hard-cooked eggs, coarsely chopped
3 green onions, chopped
6 slices whole wheat bread
sliced tomato (optional)

In a bowl, blend mayonnaise, honey, curry and ginger. 

Stir in eggs and green onions.

(Let me insert my favorite way to hard-cook eggs, just in case you're like me and were always peeling away half the egg along with the shell. I start timing the eggs for 10 minutes after the water reaches a boil. After they've boiled for a good 10 minutes, I turn off the burner and cover the eggs with a lid to sit for 20 minutes. After 20 minutes, I pour the water out and immediately fill the pan with very cold water. After the eggs are completely cool, I drain the water and shake the pan around to crack the shells. The eggshells then peel away without any problems and I actually have presentable eggs. It doesn't really matter with this recipe, but it's nice for deviled eggs, Southwest Cobb Salad, etc. )

Okay, back to today's recipe. :)

Here's my messy bowl after I've finished mixing. I wish I'd made it pretty for you guys, but this is real and it's my quick, gotta have something on the table within 30 minutes, recipe. :)

My favorite way to serve this is on toasted bread with sliced tomatoes and grapes as a side dish.

So Yummy! 

If you try it, let me know what you think. :) 

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Jennifer Juniper said...

I like the idea of serving it with tomatoes. I'm trying to rid myself of the notion that egg salad is a stinky sandwich that comes out of a paper bag in the school cafeteria!

Cristan said...

LOL! Jennifer, I know JUST what you mean. :D Oh the memories. :)

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