Thursday, September 19, 2013

curried egg salad



I never thought I would get tired of poached eggs but after a year with the chickens I thought it was time to try something new. I haven't made egg salad in years but when I looked in the fridge and saw a dozen eggs ready to eat I thought I could go to my trusty frittata or try out something new. I came across lots of recipes for a curried egg salad and I thought it sounded worth trying. Well something about the combination of curry, sweet apple and crunchy almonds made this egg salad truly special. It was delicious, quick and easy to whip up and used ingredients I always have around. It will definitely be a recipe I make again soon. 


Curried Egg Salad 
Adapted from Reading My Tea Leaves

6 eggs, hard boiled, peeled and chopped
2 t curry powder
4 T plain yogurt, mayo or veganaise (whatever your preference)
2 T whole grain mustard
1/4 c onion
1/2 apple
1/4 c roasted almonds, chopped
juice from 1 lime
salt to taste


Chop and prep all ingredients. Combine in a bowl and whip together. Flavor as you go adding more or less to get the right amount of creaminess, saltiness and curryness.

4 comments:

  1. This looks delicious! How long can it stay refrigerated?

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    1. It was! It typically keeps 3-5 days.

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  2. I just made this, and it is as delicious as it looks! I've always loved the combination of eggs, apples, and mayoghurt (you know, like in a potato salad, heh). But adding curry brings in a whole new world of flavour! Thanks for the recipe! (And your photos are beautiful!)

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    Replies
    1. I am so happy to hear you loved it too! The curry really is the perfect accent to the dish.

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