Curried Egg Salad
"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."
photo by The_Swedish_Chef
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 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
directions
- 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).
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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. -
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.
Tweaks
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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.
RECIPE SUBMITTED BY
Teresa in CO
Arvada, CO
Social worker by day, cooking/eating fiend by night.
Favorite cookbook is the good ol' Joy of Cooking. Otherwise, I find all my recipes online anymore!
I love to eat, so to keep myself from being 400 pounds, I try to keep my foods balanced. I avoid "crap" like Crisco or margarine. I use real sugar, whole wheat flour, and real butter. I use organic ingredients whenever possible. I want to feel good about the foods that I eat!
Similarly, I always find a way to sneak in a lower-fat ingredient without sacrificing flavor. Stay tuned for more.
