- 5 minutes
- 15 minutes
- Makes about 2 cups
Curry powder takes egg salad from ordinary to extraordinary. The seasoning is blended in many versions, some containing up to 20 spices, herbs, and seeds. Various brands offer several choices labeled mild, medium, and hot.Serve the egg salad as an appetizer with whole-wheat crackers, as a sandwich filling, or a protein-rich salad.
- To boil the eggs, place them in a saucepan and cover with about 1 inch of cold water and put over high heat. When the water just comes to a boil, remove the pan from the stove, cover, and let stand for 12 minutes. Drain and then immerse the eggs in ice water. Peel and halve the eggs when they are cool.
Use a fork to mash the eggs in a medium bowl. Add the green onion, currants, and cilantro. Stir gently.
- In a separate small bowl, stir together mayonnaise, curry powder, and pepper. Add to the egg mixture. Stir until evenly combined. Taste and adjust the seasoning.
- Spoon the salad into a covered container and refrigerate for about 2 hours to allow the flavors to blend.