The Best Curried Egg Salad is one of those fusion dishes that you wonder why you never thought of it, after you try it.
Have you ever wondered how to jazz up your egg salad sandwich?
If you are looking for a simple and delicious way to add some flavor and color to your lunch, you might want to try this curried egg salad sandwich recipe. It is easy to make, healthy, and satisfying.
I like egg salad a lot, but curry kicks up the flavor profile by a factor of 10. Sometimes i just put in a 1/2 tsp of curry, and other-times… A LOT more.
For whatever reason, I think it tastes best on toasted white bread. It is one of the few dishes that just works with white bread. It is the only time I buy white bread. But it has the perfect crunch, and lets the curried egg salad sit center stage.
Curried Egg Salad Roots:
The roots of the Curried Egg Salad Sandwich trace back to Victorian England, where curried dishes gained popularity in the colonial era. The fusion of Indian spices with Western ingredients led to the birth of this beloved recipe.
Over time, it migrated across continents, finding a special place in lunchboxes, brunch tables, and high-tea spreads.
Curried Egg Salad - Game-changer
However, the addition of curry powder to egg salad was a game-changer. The unique blend of spices added a depth of flavor to the dish that was unmatched by any other seasoning.
Curry powder is a mixture of spices such as turmeric, cumin, coriander, ginger, and cardamom, among others. The result is a bold, aromatic, and slightly spicy flavor that pairs perfectly with the creamy texture of the egg salad.
The dish is also a popular among vegetarians, as it was a protein-rich and filling option that didn’t include any meat.
If you make it, let me know how you like it.
Curried egg salad ingredients:
- Mayonnaise
- Scallions
- Shallot Or White Onion
- Apple Cider Vinegar
- Dijon Mustard
- Curry Powder
- Ground Cumin
- Hard-Boiled Eggs
- Granny Smith Apple *Optional
- Raisins *Optional
Curried Egg Salad Sandwich Tips and Tricks:
- Egg Perfection: Start with perfectly boiled eggs. The yolks should be just set, ensuring a creamy consistency without any grayish hue.
- Curry Blend: Experiment with your curry blend. Whether you prefer a mild, medium, or bold curry flavor, adjusting the spice mix allows for personalization.
- Freshness Matters: Opt for crisp vegetables. The addition of celery, green onions, or bell peppers not only enhances the crunch but introduces a medley of colors for visual appeal.
- The Binding Element: Choose a quality mayonnaise or Greek yogurt for the binding element. The right choice elevates the creaminess without overpowering the nuanced flavors.
- The Bread: I prefer plain toasted white bread or a croissant, but you do your thing.
Boiling the eggs:
Boil the eggs first. Put them in a pot and add one inch of cold water to cover them. On high heat, bring the water to a boil.
Let them sit in the hot water after that. Cover the saucepan and switch off the heat as soon as the water starts to boil. After ten minutes, remove the eggs from the boiling water. The yolks of the 10-minute eggs will be rich and creamy.
Making the Mayo for the curried egg salad recipe:
Pour the egg yolks into a measuring cup, or any other tall container whose base is slightly larger than the base of a stick blender.
Add garlic, lemon juice, salt, black pepper, cayenne pepper, and Dijon mustard. Drizzle with vegetable oil.
Press the stick blender all the way down the container.
Blender should be pulsed 6 or 8 times, for approximately 1 second each time, until mixture starts to emulsify on bottom.
When mayonnaise starts to develop, lift the stick blender a little bit within the container and blend for a further 10 to 20 seconds, or until all of the oil has passed through the blender, the mayonnaise is thick.
Adjust seasonings based on taste. Move to a bowl.
Mayonnaise can be stored in the fridge for two to three days.
WAYS TO SERVE CURRIED EGG SALAD:
Straight up. Simply eat it on its own out of a bowl.
Side dish. This will taste great alongside salmon or crispy chicken thighs for a complete meal.
Flatbread. Top it on my falafel flatbread, along with GREENS.
Wrap it up. Use tortillas, with your preferred lettuce or make a lettuce wrap.
Make a sandwich. Place it on some bread or a croissant, with some of arugula or watercress leaves to make a curried egg salad sandwich, with a curry kick!
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The Best Curried Egg Salad
Equipment
Ingredients
- 1/4 cup mayonnaise Or Greek Yogurt
- 2 Tbsp scallion thinly sliced
- 1 Tbsp shallot minced, or white onion
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 tsp Dijon mustard
- 1/2 tsp heaping curry powder (or more)
*I like Sharwood's HOT Curry Powder
- 1/4 tsp ground cumin
- 4 large hard-boiled eggs chopped
- 1 medium Granny Smith apple peeled and cut into 1/8-inch cubes
- 1/2 cup raisins (optional)
- Kosher salt and freshly ground pepper
- Watercress sprigs or arugula
- 2 bread, or lettuce wraps halved
Instructions
- Boil the eggs.
- Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat.
- As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for 10 minutes. The 10-minute eggs will have vibrant, creamy yolks.
- Chill the eggs in an ice bath (bowl of cold water full of ice), to stop them from cooking, then chill in the refrigerator for an hour. When, they have chilled, peel them.
- Whisk mayo, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs, raisins, and apple. Season with salt and freshly ground pepper.
- Toast bread, or warm pita. I eat croissants at room temperature.
- Add about 3 Tbsp's of egg salad. Top salads with watercress sprigs or arugula.
Notes
Nutrition
The Best Curried Egg Salad Pairs well with:
