Monday, May 2, 2011
Curry Egg Salad
This is one of my favorite egg salad recipes. I just love curry and in this recipe is gives the eggs an extra level of flavor and makes it an out of the ordinary version that you just have to try! If you have a more sensitive palate you might try starting out with only one teaspoon of curry and going from there. If you like yours extra curry-ish then you will likely want to add a little more. I have my measurement right about in the middle - good curry flavor, but not too much or too little.
Prep Time: 40 minutes - does not include time to cook eggs
Makes: about 3 cups
10 Eggs peeled and chopped
3/4 cup mayonnaise
2 stalked celery finely chopped
3 tbs toasted slivered almonds - optional
2 tbs curry powder
1/2 tsp ground coriander
1/4 tsp salt - plus more to taste as needed
2 heaping tbs coarse mustard
In a small bowl mix together mayonnaise, mustard and seasonings until well blended. In a large bowl, add the mayo mixture with the eggs, celery and almonds (if desired). Mix until well blended. Cover and refrigerate for 30 minutes. Serve on a bed of butter lettuce, on some good bread or however else you like it. Enjoy!!