Curried Egg Salad + Pickled Red Onion Smørrebrød

By Miranda Hammer
May 10, 2017
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Author Notes:

Spice up your traditional egg salad with warming spices and quick pickled red onion.

Miranda Hammer

Serves: 4

Curried Egg Salad

  • 6 eggs, hard boiled and peeled
  • 1 tablespoon red onion, minced
  • 2 tablespoons dijon mustard
  • 2 teaspoons mayonnaise
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/4 cup cilantro, chopped
  • pinches salt
  • pinches freshly ground black pepper
  • 4 slices gluten-free rye bread
  • 2 tablespoons nigella seeds
  • 2 tablespoons fresh dill
  • 1/2 cup pickled red onion
  1. Roughly chop the eggs and add them to a large mixing bowl.
  2. Add in the red onion, mustard, mayonnaise, curry powder, cumin, chopped cilantro, salt and pepper. Mix well to combine.
  3. Top toasted gluten-free rye bread with egg salad and garnish with pickled red onion, nigella seeds, and a few sprigs of fresh dill.

Quick Pickled Red Onions

  • 2 cups hot water
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon salt
  • 3/4 cup white wine vinegar or apple cider vinegar
  • 1 medium red onion, halved, sliced into 1/4-inch half moons
  1. Bring water to a boil in a kettle.
  2. In a large bowl, whisk together the maple syrup or honey, salt, vinegar, and hot water.
  3. Place the onions into a jar and pour in the vinegar mixture. Let sit at room temperature for an hour. Can be made a week in advance. Cover and refrigerate.

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