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.