#header-inner {background-position: center !important; width: 100% !important;}

Thursday, June 27, 2013

Curried Egg Salad

Pin It
A few years ago I couldn’t have even stomached the thought of egg salad. All I could picture when someone mentioned the words were globs of mayo and hard-boiled egg yolks, which, to me, were one of the nastiest foods ever. I pride myself on not being a picky eater, however, so it was high time I challenge some of these previous dislikes.
There was the avocado egg salad, in which I discovered that I actually do like hard-boiled eggs, especially when combined with creamy avocados. Then there was Ina Garten’s chicken salad, which completely changed my mind when it comes to mayonnaise (I’ve already made this a few times since—still love it!). It only seemed natural to combine the two. I threw some curry powder in for good measure and to win Ryan over, who is still a little skeptical of mayo. The finished product was a little untraditional, including both raisins and chopped cucumbers, but I think I can say I like egg salad…at least this version of it!

Much like the chicken salad, the mayo is light enough to be flavor enhancing but not chunky or gloppy (ew). You could serve this open faced on toasted bread or atop salad greens, but we preferred it stuffed in whole-wheat pita pockets. Hey egg salad, you’re alright!

One Year Ago: Saucy Onion Meatball Subs with Pepperjack
Two Years Ago: Lemon Ricotta Pancakes with Strawberry Syrup
Three Years Ago: Strawberry Cream Puff Cake

Curried Egg Salad
inspired by Epicurious
*makes 4-5 filled pita halves

-6 hard boiled eggs, peeled and halved
-1/4 cup raisins
-1 large green onion, finely chopped
-2 tbsp minced fresh cilantro
-1/4 cup mayonnaise
-1 1/2 tsp curry powder
-1/2 cucumber, peeled, seeded, and finely chopped
-salt and pepper
-4 or 5 pita halves

1. Roughly chop hard boiled eggs and place in medium sized bowl. Mix in raisins, green onions, cilantro, and cucumber. In a separate bowl, combine mayo with curry powder.
2. Stir mayo mixture into the egg mixture. Season with salt and pepper. Cover and chill until ready to serve (can be served immediately).
3. Spoon egg salad into pita halves and serve.