Dinner Tonight: Curried Egg Salad Recipe
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[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.
Read more: What to Do with Leftover Easter Eggs
- Yield:4
Ingredients
- 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
Directions
-
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.
Add the mayonnaise, lime juice, curry powder, Dijon, salt and cayenne in a bowl. Whisk until combined.
-
3.
Fold in the eggs, apple, onion, and cilantro.
-
4.
Construct the sandwiches. Scoop a bit of the egg salad onto a slice of bread and top with another slice. Serve.
This Recipe Appears In
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