Author Notes
Spice up your traditional egg salad with warming spices and quick pickled red onion. —Miranda Hammer
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Ingredients
- Curried Egg Salad
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6
eggs, hard boiled and peeled
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1 tablespoon
red onion, minced
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2 tablespoons
dijon mustard
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2 teaspoons
mayonnaise
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2 teaspoons
curry powder
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1 teaspoon
ground cumin
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1/4 cup
cilantro, chopped
-
Pinch
salt
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Pinch
freshly ground black pepper
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4
slices gluten-free rye bread
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2 tablespoons
nigella seeds
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2 tablespoons
fresh dill
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1/2 cup
pickled red onion
- Quick Pickled Red Onions
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2 cups
hot water
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1 teaspoon
maple syrup or honey
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1/2 teaspoon
salt
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3/4 cup
white wine vinegar or apple cider vinegar
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1
medium red onion, halved, sliced into 1/4-inch half moons
Directions
- Curried Egg Salad
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Roughly chop the eggs and add them to a large mixing bowl.
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Add in the red onion, mustard, mayonnaise, curry powder, cumin, chopped cilantro, salt and pepper. Mix well to combine.
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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
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Bring water to a boil in a kettle.
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In a large bowl, whisk together the maple syrup or honey, salt, vinegar, and hot water.
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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.
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.
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