Dinner Tonight: Curried Egg Salad

[Photographs: Nick Kindelsperger]

Egg salad is usually a monochromatic affair thanks to the healthy helping (or, as some people may point out, unhealthy helping) of mayo. Now, I happen to have a soft spot for this style, especially when it's on white bread and paired with something bitter and crunchy like watercress. But I began to wonder whether there was life beyond the basic recipe.

Taking a cue from one of my favorite chicken salads, I found this recipe in Gourmet that pairs hard-boiled eggs with lime juice, curry powder, and chopped apple. The result: a tangy, crunchy salad that's about as far removed from normal egg salad as possible.

It's an incredibly simple recipe. The only difficult part is choosing how to hard-boil the egg. Gourmet doesn't give a recipe but luckily we have Kenji Lopez-Alt for that. They come out perfectly creamy, not chalky and dry.

Dinner Tonight: Curried Egg Salad

About This Recipe

This recipe appears in: What to Do with Leftover Easter Eggs


  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 6 hard-boiled eggs, shells removed and chopped
  • 1 cup diced Granny Smith apple (about 1 apple)
  • 1/3 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 8 slices of bread


  1. 1

    Pour 3 quarts of water into a medium-sized pot. Bring the water to a boil, and then reduce heat to a barely simmering. Carefully add the 6 eggs to the pot. Cook for 6 minutes. Remove the eggs and then dump into an ice bath until cool enough to handle. Remove the shells and chop the eggs.

  2. 2

    Add the mayonnaise, lime juice, curry powder, Dijon, salt and cayenne in a bowl. Whisk until combined.

  3. 3

    Fold in the eggs, apple, onion, and cilantro.

  4. 4

    Construct the sandwiches. Scoop a bit of the egg salad onto a slice of bread and top with another slice. Serve.


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