Prep 20 mins
Cook 10 mins
I was looking for something to do with all the hard boiled Easter eggs and wanted a different egg salad, this a recipe she would make for her daughter. I love the different flavors in this instead of plain egg salad. I made mine with the mustard powders and another batch with the cayenne pepper. Hope you enjoy a different twist on this egg salad. Preparation time does not include time for boiling eggs.
- 9 hard-boiled eggs, peeled and chopped
- 1⁄3 cup prepared mayonnaise
- 1 celery rib, diced into small pieces
- 3⁄4 teaspoon mustard powder or 1 teaspoon Dijon mustard
- 1⁄4 teaspoon Madras curry powder, optional you can also add cayenne pepper instead of the mustards if you like a spicy flavor
- salt and pepper
- 1 small radicchio or 1 small arugula leaf, washed and spun dry
- 8 -12 slices whole wheat bread
- In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry powder, salt, and pepper and gently mix until combined.
- You can toast the bread or leave it untoasted and spread an additional layer of mayonnaise on each half of bread. Line half of the slices with radicchio or arugula leaves. Spread with an even layer of egg salad. Top with remaining slice of bread.
It was okay. This made me realize I'm not a big fan of curry powder unless it's used as a seasoning in thai food. I wasn't sure if I should add the celery because I'm not used to my egg salad crunching, but the celery and curry powder worked really well together. It's really good if you know you like the taste of curry, but if you're not a big fan, you may not like it as much.
I thought the flavor of this was pretty good, but not exciting. I used the mustard powder and curry powder (yellow curry - a Vietnamese brand). I thought it needed more salt and pepper than I used, but the recipe didn't specify how much. I ate this plain rather than on sandwiches.
This makes some of the best egg salad ever; I agree with Sugarpea in her recommendation of curry powder. For a lighter version use 9 eggs, but only 3 yolks.