Curried Egg Salad on a Bed of Greens -- an Egg-Cellent Dish |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sweet and spicy curried egg salad is sure to prove that hard-boiled eggs and mayo can be appetizing to both the eye and the taste buds. The walnuts, currants and hint of ginger add an unexpected, pleasing flavor to this dish. Scooped onto a bed of mixed baby greens, wrapped in a large lettuce leaf, or smeared on a slice of toasted garlic bread, and you will have a deliciously-satisfying lunch or cold summer dinner. ENJOY! Ingredients:
6 large hard-boiled eggs, coarsely chopped |
1 lemon |
1/4 cup mayonnaise or 1/4 cup salad dressing like miracle whip |
1 teaspoon curry powder |
1 dash ground ginger |
1/4 cup celery, diced |
1/4 cup dried currant |
1/4 cup green onion, thinly sliced |
1/4 cup red onion, finely chopped |
1/4 cup pitted black olives, finely chopped |
1/4 cup green bell pepper, finely chopped |
salt |
fresh ground pepper |
louisiana hot sauce, to taste (optional) |
1 (5 -6 ounce) bag mixed baby greens |
1 small cucumber, peeled and seeded and diced |
1/2 cup walnuts, toasted and chopped |
Directions:
1. Begin by properly boiling the eggs - THIS IS KEY TO A TERRIFFIC EGG SALAD! Gently place the eggs in a 3 quart sauce pot with enough water to cover them by 1 inch. Heat water, just to boiling, on high. Turn off the heat, cover, and let sit for 7 or 8 minutes.
2. When eggs are done, carefully pour out the hot water and add cold water and ice to the same pot. Let eggs cool for 4 minutes or so - Long enough to stop the cooking process.
3. While the eggs are cooling, grate 1 teaspoon of lemon peel and squeeze 2 tablespoons of lemon juice into a small bowl.
4. Add the mayonnaise, curry powder and ginger to the lemon zest and juice. Give a good stir and set aside.
5. Crack and peel the eggs. Coarsely chop the eggs and place in a medium to large size mixing bowl.
6. To the bowl with the eggs, add the next 6 ingredients and the mayonnaise mixture. Stir gently with a rubber spatula to combine. Do not over-mix since you want the egg salad to have a palette-pleasing texture. Cook's Tip: If you need to add a touch more plain mayonnaise to moisten-up the egg salad, do so - BUT JUST A BIT AT A TIME.
7. Season with salt and freshly ground pepper. Cook's Tip: Take a taste-test prior to adding the salt. The curry seasoning may be sufficient; thus eliminating the need to add salt.
8. If you'd like to add a little kick to your dish, sprinkle some Louisiana hot sauce over the egg salad. Just a little or a lot - You decide how high to turn up the heat.
9. Give the egg salad one more gentle stir with your rubber spatula; cover and chill for a minimum of 1 hour.
10. To serve -
11. (1) Enjoy as-is; (2) Spoon on a bed of mixed baby greens - Top with diced cucumber and toasted walnuts; (3) Serve wrapped in an iceberg or romaine lettuce leaf; (4) Place between two slices of good, toasted bread (garlic bread is always a winner). Cook's Tip: To avoid making a mushy sandwich, try these steps: layer bread, condiments, well-dried lettuce and then the egg salad. Top with more lettuce or try a slice of Swiss, Cheddar or American cheese, and then the remaining slice of bread.
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