On Saturday afternoon, we have a light meal, no more than some salads but I try to have one salad that is the main dish. For the past few weeks, I have been creating with hard boiled eggs. Deviled eggs are always popular and I did not think, regular egg salad would sell to the family. Surprisingly, with the right spices, it could have made us rich.
I found on Epicurious, a recipe for a curried egg salad from Gourmet magazine 1991. Curry works for this family so why not season eggs with it? Epicurious has two recipes with this name with some minor differences between them. The one from 2005 uses more mayo which is a reason, I prefer, this one, 1991.
I served this on top of a mixed salad with some crunchy vegetables. It was a great match to the smooth egg salad. We like our egg salad very smooth and often, I make it in a food processor but this time, I used a potato ricer and it made fine pieces of egg that blended together, held by the mayo, into an almost smooth creamy salad.
Curried Egg Salad (adapted from Gourmet magazine)
2 tablespoons mayonnaise
3/4 teaspoon curry powder
3 to 4 drops of cayenne sauce
3/4 teaspoon ground cumin
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
5 hard-boiled large eggs, riced
1/4 cup finely chopped celery
3 scallions, chopped
In a bowl stir together the mayonnaise, the curry powder, the hot sauce, the cumin, the mustard, the lemon juice. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.
Full Plate Thursday
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