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 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!