© 2019 MarcaRelli
I have a somewhat cautious relationship with curry. Curry takes no prisoners. Once you set it loose on something, it’s curry all the way down.
However, I find that a little dusting of curry powder on a well made egg salad really warms it up nicely. The trick is to have a light hand with the curry. You can always add more if you need to, but if you over do it from the get-go, there’s not much you can do to get that curry back outta there.
The best approach is to add very little curry the first time around, mix and refrigerate for one hour, then taste and decide whether or not to add more. More often than not the one hour in the fridge is all it takes to insure a sufficient curry infusion throughout the salad.
Because of the richness of the curry and mayo we here at the stew like to serve this on a bed of lettuce and thin-sliced tomato but a nicely toasted 8 grain bread will make a great sandwich out of it also.
Need This
10 large hardboiled eggs – peeled and rough-chopped
2 celery stalks – chopped crosswise
1 medium size sweet onion – chopped fine.
1 red bell pepper – chopped
Mayonnaise
Salt
Ground black pepper
Curry powder
Do This
Throw all the chopped ingredients into a large bowl
Add a couple-a-three heaping tablespoons of mayo.
Mix!
Add salt and ground black pepper to taste.
Mix!
Now gently add a light dusting of curry powder.
Mix one more time then refrigerate for one hour.
After one hour in the fridge do a taste test to see if you want more curry.
Serve chilled.
Serves 4. My cost approx. $ 2.85 total – about 72 cents per serving.