Egg salad is one of those dishes that is a breeze to whip up and extremely versatile.
In other words, it's a "back-pocket" recipe - one you can pull out at a moment's notice.
I may have eaten my weight in egg & cress sandwiches while pregnant and living abroad. On every local tea room menu, I could find those lovely dense sandwiches with the layer of peppery cress...and I tried them all.
The thing with egg salad is it takes on the flavor of whatever is put with it. I like bright classic English egg salad with that bite from the cress. Then again, I like a traditional Southern egg salad that tastes a little more like deviled egg filling. Moreover, I like smoked salmon and dill mixed in my egg salad.
Let's just assume, that I will eat any egg salad sandwich that you put in front of me...unless it has Marmite on it. I cannot stomach Marmite. Other than that, we're good.
You can go the ethnic route and flavor it with Mexican spices (eggs hold up really well to spicy flavors) or like I have done here and gone the Indian route.
As much as I like a good sandwich, egg salad does always look pretty in hollowed out tomatoes or lettuce cups.
Curried Egg Salad
10 Eggs, Boiled
1/3c. Plain Yogurt
1 1/2 Tbs. Mango Chutney
Juice of 1/2 a lemon
Salt to Taste
Cilantro or Mint for garnish
Roughly chop the boiled eggs and set aside.
Mix all other ingredients in a bowl.
Pour over eggs and mix well.
This is part of Full Plate Thursday.