Curried Egg Salad with Cilantro, Shallots, and Raisins

curryeggsaladsqServes 2-3

I served this on thick slices of toast with big, crunchy pieces of lettuce.

5 hard boiled eggs, chopped
1/4 cup raisins
1 large celery rib, finely diced
2 small scallions, thinly sliced
1 shallot, minced
1 handful fresh cilantro leaves, chopped
Splash of olive oil
Dab of Dijon mustard
1/4 cup mayonnaise
1-2 tsp. sweet curry powder
3-4 shakes of cayenne pepper
Salt and pepper to taste
A squeeze of lime juice

Combine eggs, scallions, raisins, shallot, celery and cilantro in a medium bowl. Add olive oil, Dijon, and mayonnaise and stir to combine, adding more of each of each if necessary. Add curry, cayenne, salt, pepper, and lime juice. Taste and give it a final seasoning.

7 Comments

  1. says

    Does this mean Sharon has conquered her fear of mayonnaise? Another great recipe, as always. Egg salad always makes me smile and remember the sandwiches my mom would make for me before sending me off to school.

  2. says

    Okay, I’m sufficiently tempted… I’ve never tried curry with our egg salad but since I throw just about anything else in there (and we love curry!), why not?!

    But I’m with IvoryHut in wondering if Sharon has gotten over the glorious mayo-squeezing-out-of-the-jar sound.

  3. says

    This looks wonderful. I can’t wait to try it. Now, about that bread. You said it was homemade? Beautiful. Recipe, please? :)

    Thanks so much, y’all, for this site. I enjoy it thoroughly!

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