Curried Egg Salad
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)