Quick and Tasty Curried Egg Salad
I’m going to crack a few eggs regarding this next statement, but when I think of egg salad I think of old people. No clue why I have that association with egg salad, I just do. I think of it on white bread wrapped in white deli paper. We never had it growing up. It was not something my Mom made. Tuna salad was on the lunch menu regularly. Only old-school delis in the Northeast seem to make egg salad sandwiches. Here in the South, it seems as though chicken salad is cold salad of choice.
But back to egg salad. My husband likes it, but I only seem to made it once every five years. Yesterday was the day. We had two croissants left over. My husband mentioned that egg salad would taste nice on them. Hint, hint on his part. Of course I took the hint.
Egg salad as well as tuna and chicken salads do not have to be boring. The simple version could be salt, pepper, and mayo; however, why not make it a bit more exciting? That’s where curry, cilantro, and hot sauce comes in as tasty ingredients for the salad giving it an exotic flavor. And flavor is what it gives you. Be gentle with the use of curry and hot sauce, so it doesn’t become bitter or biting. Chop the egg and cilantro finely; I think it helps the flavors mix better.
Serve it on a croissant or other fancy bread and it makes it special like you went out to a nice lunch place. Yet your wallet is laughing at the money saved.
Curried Egg Salad Recipe
- 2 hardboiled eggs
- 1/4 cup mayo
- 1/8 – 1/4 teaspoon curry powder
- 1 tablespoon cilantro, finely chopping
- 2 dashes of hot sauce
- Boil eggs for 10 minutes over high heat.
- Rise under cold water and let cool.
- Peel shells over eggs.
- Chop eggs finely.
- Add eggs to mayo, finely chopped cilantro, curry powder, and hot sauce.
- Mix until combined.