Prep 8 mins
Cook 35 mins
** The 35 minute cook time is for the prep of the hard boiled eggs. I came up with this after making TeresaS’s wonderful “Curried Stuffed Eggs“. I have a hard time not taking recipes to the next step so I came up with this rather special take on egg salad. This is awesome as a salad, as a sandwich on a croissant or as a canapé. I really recommend you make this ahead - the flavor is so much better after it has had a chance to intermingle. *TeresaS’s recipe called for Dijon mustard, but it turned out I didn’t have any on hand, so I used lemon mustard and it was great, but the Dijon would be great too. The prep time is based on having hard cooked eggs on hand, otherwise plan on 35 additional minutes. ** The second time I made this, I added 2 spears of finally chopped Kroger brand Candied Dill pickles - really added to the flavor.
- 44.37 ml mayonnaise
- 3.69 ml hot Madras curry powder
- 0 cayenne pepper (or to taste)
- 5 hard-boiled eggs, pelled and chopped
- 9.85 ml mustard (Celebration's Lemon Mustard)
- 59.14 ml finely chopped celery
- 2 finely chopped green onions (shallots would work well too)
- 113.39 g baby shrimp (drained and rinsed) or 118.29 ml chopped cooked shrimp
- salt & pepper
- Mix together the mayonnaise, curry powder, mustard, and cayenne together in a small bowl and set aside.(If you don't have lemony mustard, a squirt or two of lemon juice will add a nice zing).
- In a mixing bowl combine chopped eggs, celery, onions, and shrimp and season with pepper (I don’t add salt as I feel the shrimp adds enough salt flavor, but that is a personal thing). Stir in the dressing and mix thoroughly - cover and refrigerate, the taste improves as it has a chance to blend.
- **If you do not have hard cooked eggs on hand, put eggs in pan with cold water, a pinch of salt, and a tablespoon of white vinegar. Once water comes to boil, cover, turn off heat and let simmer 20 minutes. Cover eggs with ice water for 10 minutes, drain, crack, and peel.
Made this recipe at the suggestion of a F-member. I chopped the shrimp into medium dice as I wanted the eggs to dominate the dish. After it was done and chilled, I thought it could use more spicing so I added some garam masala and gr. ginger. Not a lot but it did pep it up. I stuffed into toasted french bread and topped with scallion strips. Along with the other things I served,it made a great luncheon dish.
Very good ! made it for lunch today and for the sandwich event in the photo forum. we love the curry flavour with the egg and shrimp - I was out of green onion so I used chopped red onion, worked fine. I only put one teaspoon of mustard, dejon, in and a whole teaspoon of curry. It makes a whole lot more than 2 or 3 sammies!!! we each had one extra thick one today for lunch and will have again for lunch tomorrow, it would have made between 6 & 8 normal size sammies!! loved it and will make it again, but just half a recipe!
We thoughly enjoyed this egg salad! I only had French's Yellow Mustard on hand, but it worked out perfectly for us. Loved the shrimp in it.....really put this over the top. Thanks for sharing this very tasty recipe, Sandy in Dayton. Can't wait to make it again.