This recipe appears in:What to Do with Leftover Easter Eggs
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.
- 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
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.
Add the mayonnaise, lime juice, curry powder, Dijon, salt and cayenne in a bowl. Whisk until combined.
Fold in the eggs, apple, onion, and cilantro.
Construct the sandwiches. Scoop a bit of the egg salad onto a slice of bread and top with another slice. Serve.