Prepare lunch for the week ahead with a batch of curried egg salad! Boiled “just enough,” the creamy eggs are combined with salty peanuts, plump raisins, and a curried mayo mixture that makes lunchtime something to look forward to. Serve with your choice of bread or crackers, or spoon a heap on top of romaine for an easy, satisfying meal!
Serves 4
Ingredients:
8 eggs1/3 cup mayonnaise1/2 tablespoon rice vinegar1 teaspoon curry powder1/2 teaspoon turmeric1/4 teaspoon Kosher salt1/4 teaspoon black pepper2 green onions, chopped1/2 cup roasted and salted peanuts, roughly chopped1/2 red onion, diced1 celery rib, diced1 tablespoon fresh mint, chopped2 tablespoons raisins, chopped Crackers or whole grain toast
Directions:
1. Prepare the hard boiled eggs: Add the eggs to a saucepan and fill the saucepan with cold water, covering the eggs with about 1-2 inches of water. Bring the water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let set for 9 minutes. Remove immediately from the hot water and place in an ice bath for several minutes. Once cool enough to handle, peel and chop the eggs.
2. In a large bowl, the chopped eggs, mayonnaise, rice vinegar, curry powder, turmeric, salt, and pepper until the eggs are coated.
3. Fold in the green onions, peanuts, red onion, celery, mint, and raisins until evenly combined. Add additional salt and pepper if desired.
4. Serve with hearty, toasted bread or crackers.
Want more make-ahead lunch ideas? Explore the Cuisine Certificate online from your own kitchen, or request info.