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