Curried Egg Salad

A few days ago, Heidi at 101 Cookbooks published a great post about egg salad that had me boiling eggs faster than you could say "Mmmm, egg salady!"

I don't think I had ever made egg salad before but I can't for the life of me think why not? It's f-ing good!

Curried Egg Salad

One interesting little piece of egg trivia that I gleaned from Heidi's post is that the fresher an egg is, the harder it is to peel! I had always wondered why some eggs gave me so much trouble while others "yielded" right away...

My recipe is below. Feel free to get creative with this - these are just suggestions to get you thinking.

Curried Egg Salad
Serves 4

Ingredients

* 6 eggs, hardboiled
* 1 shallot or small onion, finely minced
* 2 stalks of celery minced
* 1/2 cup chopped cilantro
* 1/2 cup whole organic yogurt (if you like the taste of mayo, you can substitute a tablespoon or two for some of the yogurt)
* 1 tsp mango chutney or apricot preserves
* 1 tsp mustard (a french or yellow mustard would work equally well)
* 2 tsps curry powder
* Sea salt and freshly ground pepper to taste
* Handful of dried currants or chopped purple grapes (optional)
* Handful of toasted chopped walnuts (optional)

Directions

1. Hardboil the eggs and then cool in cold water. While the eggs are cooking, chop the onion, celery and cilantro.

2. Mix the chopped veggies and herbs with the mustard, yogurt (and/or mayo), preserves, and curry powder.

3. Peel the eggs and chop to desired size. Place the eggs in a medium sized bowl and throw in the currants/grapes and/or walnuts if you're using them. Pour the dressing over the eggs and toss to coat. Add salt and pepper to taste.

4. Serve on toasted whole grain sandwich bread with lettuce or arugala.

Curried Egg Salad

2 comments:

Anonymous said...

I, too, have chickens and boil eggs all the time. This recipe is for boiling the perfect egg every time no matter the age of the egg. One tablespoon salt-1/4 cup distilled white vinegar-6 C water-8 eggs. Even if you guess the amounts it still works. Combine first three ingredients and bring to a boil over high heat. Add the eggs one at a time carefully so they don't crack. Reduce heat to gentle boil and cook for 14 minutes. When cooked place eggs in ice water and cool completely. This works every time for me and I have tried several different ways and they didn't work.

Unknown said...

Love this dish. Just made it with fig jam, as that was all we had around, and it was divine. Thanks Eve!
-jojo

Saturday, February 16, 2008

Curried Egg Salad

A few days ago, Heidi at 101 Cookbooks published a great post about egg salad that had me boiling eggs faster than you could say "Mmmm, egg salady!"

I don't think I had ever made egg salad before but I can't for the life of me think why not? It's f-ing good!

Curried Egg Salad

One interesting little piece of egg trivia that I gleaned from Heidi's post is that the fresher an egg is, the harder it is to peel! I had always wondered why some eggs gave me so much trouble while others "yielded" right away...

My recipe is below. Feel free to get creative with this - these are just suggestions to get you thinking.

Curried Egg Salad
Serves 4

Ingredients

* 6 eggs, hardboiled
* 1 shallot or small onion, finely minced
* 2 stalks of celery minced
* 1/2 cup chopped cilantro
* 1/2 cup whole organic yogurt (if you like the taste of mayo, you can substitute a tablespoon or two for some of the yogurt)
* 1 tsp mango chutney or apricot preserves
* 1 tsp mustard (a french or yellow mustard would work equally well)
* 2 tsps curry powder
* Sea salt and freshly ground pepper to taste
* Handful of dried currants or chopped purple grapes (optional)
* Handful of toasted chopped walnuts (optional)

Directions

1. Hardboil the eggs and then cool in cold water. While the eggs are cooking, chop the onion, celery and cilantro.

2. Mix the chopped veggies and herbs with the mustard, yogurt (and/or mayo), preserves, and curry powder.

3. Peel the eggs and chop to desired size. Place the eggs in a medium sized bowl and throw in the currants/grapes and/or walnuts if you're using them. Pour the dressing over the eggs and toss to coat. Add salt and pepper to taste.

4. Serve on toasted whole grain sandwich bread with lettuce or arugala.

Curried Egg Salad

2 comments:

Anonymous said...

I, too, have chickens and boil eggs all the time. This recipe is for boiling the perfect egg every time no matter the age of the egg. One tablespoon salt-1/4 cup distilled white vinegar-6 C water-8 eggs. Even if you guess the amounts it still works. Combine first three ingredients and bring to a boil over high heat. Add the eggs one at a time carefully so they don't crack. Reduce heat to gentle boil and cook for 14 minutes. When cooked place eggs in ice water and cool completely. This works every time for me and I have tried several different ways and they didn't work.

Unknown said...

Love this dish. Just made it with fig jam, as that was all we had around, and it was divine. Thanks Eve!
-jojo