Curried Egg Salad

Curried Egg Salad - Sandwhich

I never liked egg salad. Remember Mom? I loved loved loved coloring hard-boiled eggs for Easter. When I was tiny it was the highlight of my spring, except for my brithday of course. The Easter Bunny would hide them, we would search around the yard, and Jon would always win. Always… I had fun anyway though. But unfortunately this happy even was the next day followed by <<ugg>> the egg salad sandwich on toasted english muffins. They would always ask me to try it, but it made me gag. It was the yokes. Maybe I would have liked it if it didn’t have yoke…or mayonnaise because I didn’t like that either. To think of it I liked none of those salads with mayo: tuna, chicken, egg.

Now I’ve grown up. But believe it or not, before this very day I had never eaten an egg salad sandwich. I can’t believe it either. Going through the archives of my favorite recipe blogs I caught the eye of this curried egg salad sandwich. Remembering that I now love deviled eggs (love love love), I figured, how could I not like egg salad? It’s essentially a bunch of deviled eggs mashed together and served on toast. Only reheating leftovers could have been simpler (and if we had them that might have been served…but we didn’t). It was a lazy day. (Yesterday we bought 3 pounds of squid and 5 pounds of tilapia, and in order to fit it in our freezer — which was overgrown with ice –I had to chisel it clean. And then I broke the freezer.) needless to say, I barely felt like dicing veggies. This was uninvolved but flavorful and satisfying.

Curried Egg Salad

Ingredients:
6 hard boiled eggs
1 small apple, diced
1/2 cup toasted walnuts
1/3 cup greek style plain yogurt
1/2 large red onion, sliced transparently thin
1.5 – 2 teaspoons curry (to taste)
1/4 teaspoon salt, or to taste
Fresh cilantro, torn — a few tablespoons, to your taste (parsley is fine too)

Directions:
Chop the eggs into 1/4 inch cubes and finely dice the apple and slice the onion. Toast your walnuts for about 3-5 minutes, and let cool. Roughly chop, but I like to leave the chunks rather large. Mix egg, apple, and walnuts together in a mixing bowl. Separately whisk together the yogurt, curry, and salt. Pour yogurt mixture over dry ingredients and stir using a fork. Slightly mash everything together, but not too much so the eggs provide some texture. Lastly stir in the cilantro. Serve on freshly toasted bread.

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