It is that time of the year again where there is an over abundance of hard boiled eggs to be used. With spring, comes Easter and with Easter, comes eggs - lots of eggs! One of my favorite ways to use up hard-boiled eggs is to make egg salad. Here is a bit of a twist on an old favorite - curried egg salad! If you are a curry fan, you must try this recipe. You can serve this egg salad on bread, the classic way, or you can change it up a bit and make wraps. Either way you serve the salad, I guarantee this curried egg salad will be a hit with your friends and family.
If you like a strong curry flavor, use the greater amount of curry powder in the recipe. I tend to use about 1/2 teaspoon for a subtle curry flavor.
Here is my favorite way to hard-boil eggs - place eggs in a small saucepan and cover eggs with cold water. Heat the saucepan over medium-high heat until water comes to a rapid boil. Remove the saucepan from heat, and immediately place a lid on the saucepan. Let sit for 17 to 19 minutes (I usually go about 17 minutes). Drain the water, and run cold water over eggs, until they are cooled.
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Preparation time is 20 minutes. Total time is 40 minutes.
4 to 6 large eggs, hard cooked
1/4 cup mayo
1 teaspoon Dijon mustard, optional
1/4 teaspoon salt
3 to 4 teaspoon chopped mango chutney, optional
1/2 to 1 teaspoon curry powder
Black or green olives, optional
Coarsely chop the eggs, and transfer to a medium bowl. Add the mayo, mustard, salt, chutney, and curry powder. Stir to combine. May refrigerate up to 4 hours. When ready to serve, spread the egg salad on a slice of bread (may spread with mayo, if desired) and top with another slice. Trim off crusts and cut into a triangle. Garnish with round slices of olives, if desired. Makes approximately 2 cups when using 6 eggs. If you choose to make wraps, serve on lettuce leaves. Boston, Butter, or Bibb lettuce work greats as a wrap.
(edited by Anna Weicht)