Prep 0 mins
Cook 15 mins
I was looking around for a curried egg salad recipe and couldn't find one that I liked...so I made my own! The addition of the sriracha sauce and green onion gives it a distinctly "ethnic" flavor and is a nice variation from your typical, boring egg salad. This is my new favorite recipe! Would be delicious made into little sliders for a brunch. I rarely/never measure, so this is my best estimation of amounts.
- 6 eggs
- 1⁄4 cup light mayonnaise (I always use reduced fat or olive oil mayo, NO miracle whip!)
- 1 teaspoon green curry paste
- 1 tablespoon mustard (dijon or brown)
- 1⁄2 teaspoon sriracha sauce (or more, if you like it spicier)
- 2 green onions, finely sliced
- Boil and peel eggs. Slice, chop, or mash up the eggs- however you like it.
- Mix all ingredients together and chill in the fridge until you're ready to eat.
- Serve on lightly toasted bread with the usual sandwich accoutrements (lettuce, tomato).
Loved this! I cut the recipe down in half and served it as an appetizer on whole grain crackers. I didn't have the green curry paste so substituted red curry paste instead. Because we enjoy the heat I doubled the sriracha sauce. It was excellent! This is going to be made again...Thanks for posting. Made for Spring PAC 2011.
This was a quick & easy lunch. I am normally not a big fan of egg salad, but my family requests it sometimes. I made a half recipe of this curry version mainly for myself to go along with the standard recipe for them, but they were loving this one too. I served on thin slices of toasted pecan bread loaded with frisee. Orange wedges on the plate added a nice contrast. Made for Spring 2010 Pick A Chef.
This was egg-cellent! ~groan~ :) I love curry and I love egg salad so this recipe was a No-Brainer for me! Very nice change from standard egg salad, flavour were fantastic together. Made for Spring PAC 2010.