3 Reviews

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.

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teresas March 13, 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.

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Susie D April 12, 2010

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.

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The_Swedish_Chef April 11, 2010
Curried Egg Salad