Curried egg salad

[avram]

I’ve had a hankering for curried egg salad for about a week now, which is odd, since I’d never before eaten any. But I googled up a recipe, and made the following mods:

• Used low-fat mayo
• Subbed dried cranberries for the dried currants, ’cause where the hell do you find dried currants?
• Rounded the 2.75 tsp of curry powder up to 3 tsp, ’cause 2.75, WTF?
• Ignored the bits about the cucumber and toast.

Spooned a serving of it into a whole-wheat pita, added a couple of kosher dill pickle spears on the side, and that was dinner. Pretty good, but:

• Peeling and chopping a dozen hard-boiled eggs is more work than I like. I need to find some kind of automated chopping solution, though a food processor seems like overkill.
• I think the currants would have worked better than the cranberries.
• Next time, maybe add some pine nuts for crunch.
• More curry powder!

Comments

[bugsybanana.livejournal.com]

Upon reviewing the recipe, I would suggest raisins as a typical substitute for the currants, and since it has scallions in it already, you could consider some regular onion for the crunch, since that's what I use in my tuna fish for texture (where most people use celery, but I won't even mention that!). Pine nuts are overkill, I think. And I'm with you on the 2 3/4 teaspoons of curry powder -- would just rounding it up to a tablespoon (which is equal to 3 teaspoons) produce a fatal overdose or something?

Of course I don't have a dog in this fight since I think egg salad is gross, so take my kibitzing as seriously as you wish.

[bigscary.livejournal.com]

There are egg-slicers that make it much easier. One cut the long way, and then one motion, and you get nice thin semicircles, perfect for salad. They're cheap, and also (the following is an ABrownism) good for quickly slicing mushrooms. Alternatively, if you like a smoother egg-goo, use a potato masher.

Also, this is NY, I'm sure you can find currants if you really care, but I'd go with small raisins or abandon entirely (or, perhaps chop the raisins -- five seconds of very rough chop with a big knife). Also, considering it's a british-looking recipe, I don't think adding additional spice is odd at all.

And I certainly wouldn't go for pine nuts. Walnuts or slivered almonds, I think, work better with cold-curry-powder-salads (the curried chicken salad I like to get at some delis normally has those or almonds). Pine nuts are too powerful to go in anything with as much already going on as this recipe.