Living in one of the most, if not the most, culinarily diverse cities in the world- brimming with some of the best restaurants, bakeries, food carts, greenmarkets, coffee shops, and delis to be found- it can be hard to settle for just a sandwich at home.
Even in our vast world of exciting edible options- full of lure and glittering at every turn with its sparkle of seduction- sometimes a quick meal, made at home by hand, can blow you away with satisfaction.
I’m criminal at forgetting how splendid the easiest of meals can be. The best things in life are usually the little pleasures forgotten along the winded road. For me, It took only a few bites of a forgotten favorite to bring back the waves of fondness I had once held for it. This happened Sunday, when C gave me lunch duty off, and whipped up some hearty sandwiches. It’s nice being treated to lunch, and it totally rekindled my love for the simple sandwich.
Sandwiches are great, man!
I have a questionably full refrigerator, packed with plenty of trimmings just begging to be stuffed between thick slices of bread and transformed into a sandwich.
I’ve never been a fan of the “classic” chopped egg drowned in mayo slapped on white bread salad sandwich. But I have a deep love for curry, and the ingredient list of this recipe, along with rave reviews on epicurious, changed my mind enough to give egg salad another try. It was a cinch to throw together- the longest part of the process is boiling the eggs, which can be done ahead, of course. It was also surprisingly tasty; the flavor combination created one exciting sandwich. The mango, cumin, and curry brought egg salad from classic American sandwich to something exotic and tingling with spice. I loved it, and enjoyed it even more the next day over a bed of lettuce. This is a great option for lunches, or even a quick weeknight dinner.
I need to run into the kitchen and check on something very important… I have a babka in the oven, a new addiction we will talk about very soon, lovlies! Enjoy your night; egg salad or not.
Curried Egg Salad Sandwich- from epicurious.com
yield: Serves 4 to 6
- 1/4 cup bottled mayonnaise
- 3/4 teaspoon curry powder
- 1/8 teaspoon celery salt
- 3 to 4 drops of Tabasco, or to taste
- 3/4 teaspoon ground cumin
- 1 teaspoon Dijon-style mustard
- 1 tablespoon fresh lemon juice, or to taste
- 1 1/2 tablespoons bottled mango chutney, chopped
- 6 hard-boiled large eggs, chopped
- 1/4 cup finely chopped celery
- 3 scallions, chopped
In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.
Ashley @ The Drunk Squash says
When I saw this post I was immediately craving some curried egg salad. I didn’t have any scallions, mango chutney, or celery salt, but I made do with what I had and now I seriously must bow down to you! SO DELICIOUS!
bakerbynature says
Ashley! Yes- I am thrilled to hear it was a delicious success for you! The mango chutney and scallions add texture and sweetness, but there are so many other thrilling ingredients in this, and I’m so happy you reported back it works without them.
bakerbynature says
Hi Lisa! I actually made my own mango chutney, and it was so simple; I will be posting a recipe for it very soon.
Ruth says
Yum! It looks delicious and very appetizing.
bakerbynature says
Thank you, Ruth! It was very tasty, and made great leftovers, which are always a super plus.
Kankana says
egg salad sandwich is my fav and this version looks so tempting. That mango chutney is making me drool
bakerbynature says
Mango Chutney is so good alone, and in this sandwich it was a magically sweet balance to the spices and tabasco sauce.
Caroline says
This sandwich looks fabulous! I would never think to add mango chutney–great idea!
bakerbynature says
The mango chutney was one of the star ingredients in this sandwich; I love mixing spicy and sweet, and it was a total win in this case.
lynn @ the actor's diet says
curry + mayo are my faves
bakerbynature says
Oh Lynn, I have a serious addiction to curry; last week I ordered thai takeout twice for their spicy red prawn curry- oh my lord! I’m not usually a believer in mayo, but it has snuck it’s way into my life a few times with much success.
blackbookkitchendiaries says
this looks so lovely:) thank you for sharing this and have a great day.
bakerbynature says
Thank you, my dear! I hope mid-week is treating you well, and the weekend hustles to you quickly.
Greg says
I can’t remember the last time I had egg salad. I love this approach!
bakerbynature says
Hi Greg! It was such fun twist to spice up the flavors of this classic sandwich, and adding some unexpected mix-ins like mango and scallion gave it a deliciously playful twist.
Three-Cookies says
I love just the regular plain stuff, never tried with mango, cumin, and curry but it does sound absolutely delicious.
bakerbynature says
I’m still waiting to find a regular egg salad sandwich I fancy- i’m persistent, and hopeful!
Charles says
Egg Salad in any form is awesome in my book! I agree with you about mayonnaise – I think it’s something unnecessarily unhealthy that’s used in places where more healthy options would do just fine. I usually go half-half with mayo and natural yoghurt. The flavour is not really impacted at all and it’s so much healthier!
bakerbynature says
I sub unflavored greek yogurt a lot and it works beautifully, especially in pasta salads!
Eva says
I see that President’s Choice has a no fat Greek Yogurt — I can hardly wait to try it!