Curried Egg Salad on a Bed of Greens -- an Egg-Cellent Dish

🍴 26 ingredients 👁️ 3 views 📚 Recipes1M

Ingredients

  • 6 large hard-boiled eggs
  • coarsely chopped
  • 1 lemon
  • 14 cup mayonnaise or 14 cup salad dressing like Miracle Whip
  • 1 teaspoon curry powder
  • 1 dash ground ginger
  • 14 cup celery
  • diced
  • 14 cup dried currant
  • 14 cup green onion
  • thinly sliced
  • 14 cup red onion
  • finely chopped
  • 14 cup pitted black olives
  • finely chopped
  • 14 cup green bell pepper
  • finely chopped
  • salt
  • fresh ground pepper
  • louisiana hot sauce
  • to taste (optional)
  • 1 (5 -6 ounce) bag mixed baby greens
  • 1 small cucumber
  • peeled and seeded and diced
  • 12 cup walnuts
  • toasted and chopped

Instructions

  1. Begin by properly boiling the eggs - THIS IS KEY TO A TERRIFFIC EGG SALAD!
  2. Gently place the eggs in a 3 quart sauce pot with enough water to cover them by 1 inch.
  3. Heat water, just to boiling, on high.
  4. Turn off the heat, cover, and let sit for 7 or 8 minutes.
  5. When eggs are done, carefully pour out the hot water and add cold water and ice to the same pot.
  6. Let eggs cool for 4 minutes or so - Long enough to stop the cooking process.
  7. While the eggs are cooling, grate 1 teaspoon of lemon peel and squeeze 2 tablespoons of lemon juice into a small bowl.
  8. Add the mayonnaise, curry powder and ginger to the lemon zest and juice.
  9. Give a good stir and set aside.
  10. Crack and peel the eggs.
  11. Coarsely chop the eggs and place in a medium to large size mixing bowl.
  12. To the bowl with the eggs, add the next 6 ingredients and the mayonnaise mixture.
  13. Stir gently with a rubber spatula to combine.
  14. Do not over-mix since you want the egg salad to have a palette-pleasing texture.
  15. Cook's Tip: If you need to add a touch more plain mayonnaise to moisten-up the egg salad, do so -- BUT JUST A BIT AT A TIME.
  16. Season with salt and freshly ground pepper.
  17. Cook's Tip: Take a taste-test prior to adding the salt.
  18. The curry seasoning may be sufficient; thus eliminating the need to add salt.
  19. If you'd like to add a little kick to your dish, sprinkle some Louisiana hot sauce over the egg salad.
  20. Just a little or a lot - You decide how high to turn up the heat.
  21. Give the egg salad one more gentle stir with your rubber spatula; cover and chill for a minimum of 1 hour.
  22. To serve --
  23. (1) Enjoy as-is; (2) Spoon on a bed of mixed baby greens -- Top with diced cucumber and toasted walnuts; (3) Serve wrapped in an iceberg or romaine lettuce leaf; (4) Place between two slices of good, toasted bread (garlic bread is always a winner).
  24. Cook's Tip: To avoid making a mushy sandwich, try these steps: layer bread, condiments, well-dried lettuce and then the egg salad.
  25. Top with more lettuce or try a slice of Swiss, Cheddar or American cheese, and then the remaining slice of bread.
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