A simple but flavorful egg salad with crunchy veggies and just enough curry spice. From the Easy Gourmet cookbook..
Easy Eats

Curry Egg Salad + Easy Gourmet

Welcome to Cookbook Week on Macheesmo! I’ll be posting recipes from five cookbooks this week and giving away copies! All winners will be announced next Friday (11/14).

Let’s get this out of the way right up front: I don’t really love egg salad. In fact, I’m not really sure I even like it. I like eggs (a lot) and I like salad (a lot), but I usually pass on them smashed together.

That’s exactly why I picked this curry egg salad recipe from Stephanie Le’s (of I Am A Food Blog) new book, Easy Gourmet. This book is completely refreshing and I had a hard time picking what to make from it so I picked the thing I thought I might hate.

Turns out I still liked this one. Darnit.

A simple but flavorful egg salad with crunchy veggies and just enough curry spice. From the Easy Gourmet cookbook..

Curry Egg Salad

Just a moment please...

Yield
2 Sandwiches
Prep Time
Total Time

Curry egg salad that’s perfectly crunchy and savory with just enough curry spice. Served on simple toast always and forever.

Ingredients

2 large eggs, cooked
1/4 cup diced celery (1 stalk)
2 tablespoons scallions (1-2 scallions)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Salt and pepper to taste
4 slices toasted bread
Fresh arugula
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Directions

1) Add eggs to a pot and cover by at least an inch of cold water. Bring to a boil over high heat, cover, remove from heat, and let sit for 11-12 minutes.

2) Remove the eggs with a slotted spoon and transfer to an ice water bath to cool. When eggs are cool, gently crack and peel.

3) In a bowl, mix together celery, scallion, mayo, mustard, curry powder, and a pinch of salt and pepper. Add eggs and gently mash.

4) Serve egg salad on toast with fresh arugula.

Recipe from Easy Gourmet.

Cooking the Eggs

There’s really only one cooking step to this salad: cooking the eggs. Stephanie gives the perfect technique. Essentially you just add a few eggs to a large pot and cover them with cold water. Put that over high heat and bring the pot to a simmer.

Once the pot is simmering, cover it, remove it from the heat, and don’t touch it for 11-12 minutes!

Curry Egg Salad

Eggs hard-boiled.

The nice thing about this salad is that you don’t have to stress too much about peeling the eggs perfectly since you are just mashing them into a salad anyway.

If you do want to make for easy peeling though, it helps to use slightly older eggs. Some people think that it helps to add baking soda to the water, but that has been sort of debunked of late (source 1/source 2) and can leave your eggs with a sulfur smell.

Instead, after the eggs have cooked, just transfer them to an ice bath to chill and then peel them to the best of your ability!

Curry Egg Salad Mixing

The thing I hate about egg salad is that it really does require a nice balance of crunchy, salty, and creamy to work well. This is a balance that many restaurants and pre-packaged egg salad makers completely demolish.

Stephanie nails the balance though. Lots of crunchy veggies and just enough dressing to hold everything together. Really do spend some time dicing the celery and scallion. No big chunks!

Curry Egg Salad flavors

Love these flavors and textures.

Stir that all together and then quarter the peeled eggs.

I like to add them to the salad and then just very lightly mash them in. You want nice chunks of egg in the salad, not a mushy situation.

These cooked perfectly, by the way.

Curry Egg Salad chunky

Keep it chunky.

In my personal opinion, the only way to eat egg salad (when I rarely eat egg salad) is on plain white toast. Stephanie recommends some fresh arugula so I tossed some of that on there also. Good choice.

Curry Egg Salad sandwich

Make a sandwich!

I think this recipe perfectly fits under the “Easy Gourmet” banner. It’s far from a hard recipe, but just different enough to make it special and memorable.

A simple but flavorful egg salad with crunchy veggies and just enough curry spice. From the Easy Gourmet cookbook. Via Macheesmo

 

Let’s talk cookbook!

The Giveaway

I’ve a lurking fan of Stephanie’s blog for many months now, partly because the recipes and photos are amazing, but also because I think it’s one of the most striking and unique food blog designs out there.

She was able to really transfer that feel to this cookbook. The photos are all bright and airy, which I like, but the recipes are very accessible. It’s a nice balance and she does a good job of making traditional recipes just a bit gourmet. Just to name a few of the recipes that caught my eye: Lamb and Pea Sandwiches, Salmon Dill Chowder, Miso Roasted Eggplant, and a crazy Fig & Cheese Cheesecake. Yes please to all of those.

I’m using Rafflecopter to manage these giveaways, but if the widget below doesn’t load for you… no worries! You can always just leave a comment to be entered to win.

a Rafflecopter giveaway

Good luck to those that enter and be sure to check back tomorrow for yet another great book!

58 comments on “Curry Egg Salad + Easy Gourmet

  1. I’ve always put the eggs in after the water is boiling and then keep my fingers crossed the shells don’t smash. This technique sounds like there’s a better chance of success!

  2. If I get a stubborn egg, I use a spoon to scoop it out. Curry powder is umami and I use it in many dishes. What a nice breakfast dish served with fresh fruit and your favorite beverage. Stephanie’s book embodies everything cooking should be, easy and tasty!

  3. Entering to win. I love egg salad. I use hand potato masher to mash eggs—don’t overdo it tho—–just right for me.

  4. Haven’t made egg salad in a long time. I will have to try this recipe. Thanks for the giveaway.

  5. I use that technique to cook eggs and have great success with it. Nice change to a standard that could use an update. Will give it a try !

  6. I DO love egg salad, and never thought to include curry powder! It’s been a while since I had this childhood lunch staple, but I think I’ll have to try this soon :)

  7. I think her blog has some strong parallels to yours – beautiful photos, accessible recipes, entertaining to read and – they both make me ravenous and wanting to cook at least seven recipes all at once. Thanks for the giveaway Nick!

  8. I just started following iamafoodblog on instagram and her photos are beautiful. I’m really excited to try her recipe for this egg salad. Thanks for sharing!

  9. Ever since I saw Martha Stewart put curry in her egg salad, I’ve always used it in mine. I also occasionally use cucumber in place of celery for a “fresher” taste.

  10. I think I chop the eggs too small in egg salad and it seems too mushy. I will give this a try.

  11. Egg salad is one of those “memory” foods for me. Never had a problem with the crunchy, salty, creamy aspect because we always had them at the beach and put potato chips on instead of lettuce. (hey – I was a kid!) These days I leave off the chips and don’t add the sand, but every now and then I miss those condiments.

  12. After those eggs sit in the hot water for 11-12 minutes, pour off the hot water and cover them with cold water and ice. Peel them under cool running water.

  13. I totally adore egg salad, just about any way I can get it. This looks like a very good recipe. I love curried anything but I think 1/2 t isn’t very much. Maybe I just like MORE! lol I also cheat like crazy. I really love curried chicken salad but making the chicken salad is a PITA. I have found that the deli in Albertson’s makes an amazing fruit & nut chicken salad. I take it home and add a ton of curry powder. I really must try this recipe. Thanks for the post and the opportunity to win the cookbook.

  14. I’ve made this curried egg salad a bunch of times — even used arugula and toasty white bread! (although brioche is really good too…)

    The only difference between this and my way of doing it — and I think this is a really important difference, though it’s small — is that I drizzle some aged balsamic vinegar on top of the arugula. It adds a tangy punch that the curried egg salad is missing.

  15. I do like egg salad, but I’ve never had one that blew me out of the water–this might change that.

  16. Even though hard-boiled eggs should be super easy, I always end up looking the timing because I can’t ever remember how long they should cook for…

  17. I followed a coworker’s suggestion for her take on an egg salad sandwich: slice up the hard boiled egg, spread mayo on both slices of bread and voila, you have an egg salad sandwich. Adding curry to the mayo would definitely add flavor to this sandwich.

  18. I happen to love egg salad, and this version definitely looks worth making. Hats off to you for choosing something you thought you wouldn’t like.

  19. I put the eggs in boiling water first, and then turn down heat to a bare simmer for about 9-10 minutes (for 2 eggs). Then dunk in cold water. Has worked perfectly for me every time!

  20. I’m not a huge fan of egg salad normally either, but if this recipe changed your mind, I may just have to try it!

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