Curried Egg Salad Sandwiches

This month's star for the International Incident Party is the egg. Hosted by Jeroxie, with co-hosts Tasty Trix, 5 Star Foodie, and honey and soy (happy birthday!).

This challenge is perfect because I promised to share my "secret" curried egg salad recipe and Trix was quite excited about learning the recipe; so in celebration of her birthday, I'm sharing the recipe for this party.

The ingredient list and instructions are embarrassingly short, but the taste is both simple and impressive.

I learned the secret to a good egg salad from my Aunt Joan - dill pickles. They usually don't make it into my recipes because I can eat a whole jar in record time. If I was to enter any food eating contest, a la Man v. Food, it would be for dill pickles. And if you're making egg salad to go on a sandwich, the secret is to both toast and butter your bread.

I like my egg salad to have texture, so I keep the eggs only roughly chopped. I love to see the ingredients and get the distinct crunch when they are left more intact. The first flavor you experience is the comfort from the toasted, buttered bread. Next, the curry stands out from the spices, but doesn't cover up the freshness of the eggs or vegetables. This curried egg salad is an exotic twist from regular egg salad sandwiches, and makes a delicious side dish as well.

Curried Egg Salad Sandwiches

Printable Recipe

6 hard boiled eggs, chopped

2 large celery stalks, diced

2 small dill pickles, diced

1/3 cup mayonnaise

1 tbsp curry powder

2 tsp Dijon mustard

1 tsp fresh parsley, roughly chopped

1/2 tsp kosher salt

1/8 tsp cayenne pepper

Toasted, Buttered Bread

Detailed instructions for hard boiling the eggs can be found in my post for Deep Fried Deviled Eggs.

Add all ingredients into a large bowl. Stir together well, being careful not to crush the ingredients.

Serve immediately.

~Yields 4 sandwiches or 6 small sides.

~Original by Brie.




P.S. If you want old fashioned dill pickles, I highly encourage you to find the brand Bubbies. The *best* dill pickles I have ever tasted. And another secret is to save the jar and brine, then add more clean, washed baby cucumbers to make more pickles!





Please visit these other great blogs to see their contributions to the party!

~Le Grand Fromage & Bubbies are in no way affiliated.