Spicy Curried Egg Salad
Makes 4 cups
- 8 large-ish eggs, hard boiled and cooled (the eggs we buy aren't graded)
- 1/2 c mayonnaise (see recipe notes below)
- 2 t. curry powder (I've been using Pure Indian Foods organic)
- 1 T. ghee
- 1 t. Thai curry paste
- 1/2 granny smith apple, peeled and minced
- 1/2 small red onion, minced
- Opt: 1/4 c. minced jalapeno
- Opt: 1 T. minced cilantro leaves
- 1/2 t. salt
Make one recipe of homemade mayonnaise but use 1 cup of oil rather than 3/4. This will yield a stiff mayonnaise that will stand up to the moisture the eggs exude. (You can use regular mayo if you plan to eat it right away, but if it sits, moisture from the whites will make it too loose to use in a sandwich. As you can see from the photo - I eat it in lettuce leaves.)
On medium heat, saute 2 t. curry powder in 1 T. ghee until fragrant - about 3 minutes. Remove from heat and cool to room temperature (don't let it solidify!). Stir into mayonnaise. Stir curry paste into mayo.
Peel eggs and cut by hand into 1/4" pieces. (I've found it's less messy to peel all the eggs, then chop all the eggs.) I make 4 lengthwise cuts on one side creating slices, then three lengthwise cuts on the other side to make batons, then as many cuts as needed across all these batons. Yes, you can use an egg slicer but we prefer the slightly larger cubes created by hand.
Mix eggs with everything except the mayonnaise.
Stir in enough mayonnaise to lightly coat. I use about 1/2 c.