Pickle & Preserve

Curried Egg Salad + Pickled Red Onion Smørrebrød

May 10, 2017
3 Stars
Photo by James Ransom
  • Serves 4
Author Notes

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

Ingredients
  • 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
  • Pinch salt
  • Pinch freshly ground black pepper
  • 4 slices gluten-free rye bread
  • 2 tablespoons nigella seeds
  • 2 tablespoons fresh dill
  • 1/2 cup pickled red onion
  • 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
In This Recipe
Directions
  1. Curried Egg Salad
  2. Roughly chop the eggs and add them to a large mixing bowl.
  3. Add in the red onion, mustard, mayonnaise, curry powder, cumin, chopped cilantro, salt and pepper. Mix well to combine.
  4. Top toasted gluten-free rye bread with egg salad and garnish with pickled red onion, nigella seeds, and a few sprigs of fresh dill.
  1. Quick Pickled Red Onions
  2. Bring water to a boil in a kettle.
  3. In a large bowl, whisk together the maple syrup or honey, salt, vinegar, and hot water.
  4. 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.

See what other Food52ers are saying.

  • Elizabeth Stoltz
    Elizabeth Stoltz
  • Mellow
    Mellow
  • saltfat
    saltfat
  • Nyasha
    Nyasha
Miranda Hammer is a New York City based Registered Dietitian, and founder of the clean-eating, healthy-living website Crunchy Radish. Her health and wellness philosophy focuses on health-supportive, plant-based, seasonal eating, and balanced living. She received her clinical training at New York University and culinary training at the Natural Gourmet Institute for Health and Culinary Arts.

5 Reviews

Mellow March 25, 2022
I'm Danish (where smørrebrød comes from) and this is not smørrebrød.
This just some bougy American thing with an exotic namesake.
To anyone reading this, do yourself a favor and google smørrebrød. This looks sad in comparison.
While we are at it since you have the dang nerve to call it by a Danish name, that is not ryebread. Its toast that probably contains a miniscule amount of rye flour or rye kernels.
 
Paulette April 21, 2022
Although American, I grew up with Danish speaking grandparents, aunts and uncles and none of them would have thought these were authentic. The bread should be thin and buttered to the very edges to keep the bread from getting soggy. They are eaten with a knife and fork. The filling should cover everything under it.
 
saltfat November 6, 2019
"Gluten-free Rye Bread" is an oxymoron.
 
Elizabeth S. May 29, 2017
What a gorgeous photo! Would love to try this :)
 
Nyasha May 14, 2017
Also made these for friends yesterday, and they were snatched right up. So good! I think the fresh herbs really make this come alive. Thank you for sharing this!