Isn’t that how the saying goes? What? Huh? Not quite right? Oh, whatever, you know what I mean.
A couple of Easters ago, I dyed a dozen eggs just so I could pretend to be a kid for a half-hour. I like egg salad all right, but I wanted something different. With some consultation of recipes on the internet, combined with consultation of my spice cabinet and fridge to see what I had on hand, I made this up: curried egg salad (that, at Easter time, has the added bonus of looking like confetti cake with its pink and blue and purple bits of egg where the dye leaked through).
With how colorful our backyard eggs are, I don’t think we’ll be dying them this year! These ones from a couple of years back were gorgeous, though.
With our current egg overload, this recipe has come in handy. Without further ado…
CURRIED EGG SALAD, A LA SPACE-FARM (modified from Epicurious’ version)
- 1/3 cup mayonnaise, nayonnaise, or plain yogurt
- 1 tablespoon fresh lime juice
- 1 1/2 – 2 teaspoons curry powder
- 1/8 teaspoon cayenne
- 6 hardboiled large eggs
- 1/2 cup chopped celery
- 1/2 cup finely chopped red onion
- Salt and pepper to taste
- Optional: 1/2 cup dried cranberries, 1/2 cup walnuts or pecans
In a small bowl, mix the curry powder and cayenne with the mayo/nayo/yogurt and set aside. Using a fork, mash the hardboiled eggs until they are at a chunky consistency (you know, not too finely mashed, not too many big pieces left). Dump in the onion, celery, and optional additions (I LOVE dried cranberries in this!). Stir in the spiced yogurt until everything is well-combined.
Chill, season with salt and pepper to taste, and serve with lettuce on nice, crusty bread or on a bed of fresh spinach. ENJOY!
On the menu for Thursday! Those eggs are amazing colors. Wow!
Maybe we should dye Boo’s eggs this year. I’ve always wanted to try natural dyes (beets, turmeric, and…. whatever else you use to naturally dye eggs) – maybe we’ll do it this year! Let me know what you think of the recipe or if you make any changes or additions. I think it can really be modified to fit your tastes.
Was excellent! We used dried cranberries and pecans. It’s definitely going into the favorite recipes file!
Thanks for the recipe – sounds great!
Enjoy! And let me know if you made any tweaks to it that turned out to be delicious. We all have to share our amazing eggie recipes!