Thursday, April 30, 2009

Curried Egg Salad

When I was in elementary school, there was this one boy who we all ruthlessly made fun of because he brought egg salad sandwiches for lunch, and egg salad was WEIRD to the rest of us with our Lunchables and PB&J sandwiches. So, imagine my shock when a few years later I discovered that I really liked egg salad. I still feel guilty for making fun of that kid all the time.

I woke up Wednesday morning and realized I had nothing to take to work for lunch. After doing an inventory of the refrigerator, freezer, and pantry, I was still at a loss. Then I went through my saved recipes and discovered this egg salad recipe that I had saved back in December. I third-ed the original recipe, which made just enough for sandwiches for the rest of the week. I also added grated carrots. Next time I would lessen the amount of mayonnaise because the carrots added some extra moisture, and the salad was a little gloppier than I would've preferred today.

Curried Egg Salad
adapted from Cate's Kitchen


4 hard-boiled eggs, peeled and coarsely chopped
1/4 cup minced scallions
1/4 cup grated carrot
3-4 tbsp light mayonnaise
1/2 tsp curry powder
salt and pepper to taste

Combine all ingredients in a medium bowl. Add salt and pepper to taste.


Anonymous said...

I am a huge egg salad fan! I have no idea why I don't make it more often. I have some curry power to use up too, so thanks for this recipe!

Liz said...

I love curried egg salad! I also like deviled eggs made with curry-- yum, now I am craving it!

That Girl said...

I only make curried egg salad. Regular egg salad is a waste of good eggs.

Anonymous said...

This looks like a delicious change of pace.

Joelen said...

I need to try a bit of curry with my egg salad - it sounds and looks delicious!