Curried Egg Salad Recipe
This egg salad has an added zip from curry and cilantro.
It's also gluten-free.
The Monday of the May long-weekend brought guests for lunch. Completely forgetting to plan for that meal, I was out of luck in the grocery department - everything was closed.
Meredith says that I have a knack for putting a meal together in an emergency, or when "there's really nothing to make." When we first started dating, I had dropped by her place in the middle of the day but I was starving. Meredith wasn't ready to go out yet, and I'd "just have to wait until we leave because there's nothing here." Well, by the time I she had emerged from her room, to Meredith's astonishment, I had whipped myself up a sandwich from what little there was in the fridge.
For this brunch, we had some soup from the previous evening, and out of the fridge and pantry, I pulled out some eggs, half a sweet onion, some celery, a can of salmon, a half-empty tub of cream cheese, and a bit of cilantro from the bunch I planned on using later during the week. I set the salmon and cheese aside for another dish and went to work.
Curried Egg Salad
- 4 eggs, hard boiled and mashed or shredded
- 1 tbsp cilantro, minced
- 1/4 cup sweet onion, minced
- 1 tsp curry powder
- 2-3 tbsp mayonnaise
Combine all ingredients and mix well.
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