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Curried Egg Salad

The Best Curried Egg Salad

The Best Curried Egg Salad is a creamy and delicious dish that can be served as a sandwich, wrap, salad, or snack. The curry really adds oomph and it is surprisingly good!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: British, Indian
Calories: 333
Ingredients Equipment Method Notes

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

Equipment

  • Silicone Spatula
  • Pro Microplane

Method
 

  1. Boil the eggs.
  2.  Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat.
  3. 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.
  4. 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.
  5. 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.
  6. Toast bread, or warm pita. I eat croissants at room temperature.
  7. Add about 3 Tbsp's of egg salad. Top salads with watercress sprigs or arugula.

Notes

Note, I like adding apples and raisons for the contrasting texture, and the fine excuse of eating more fruit, but the salad is great with or without them.