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…Â 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.
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Becca@Cook, Rejoice, Repeat says
I’ve never been much of an egg salad fan either, but I’m going to have to try this! Lovely site — I can’t wait to try some of your recipes!
bakerbynature says
Thanks so much Becca! Let me know what you try out – hope you love it!
Nami | Just One Cookbook says
Wow! To be honest with you, I never cooked egg salad sandwich at home before…and maybe tried the sandwich 1-2 times. I usually order other things because they are more tempting. But THIS… with curry flavor!? That’s suddenly caught all my attention. I love curry flavor…and when I make curry (Japanese curry) I even put fried egg or boiled egg on it since I love the combination. How come I never thought of eating egg salad sandwich WITH curry powder! And mango too? This is definitely on my to make list!!!
bakerbynature says
Oh, Nami – a fried egg in curry sounds enticing! I’m looking forward to the chill Fall will bring, if only for an excuse to make spicy curries weekly. I too rarely even think about an egg salad sandwich; there are so many foods I have yet to try, and egg salad never seemed to excite me palate. This one did change my mind, the ingredient list is packed with flavors that boost the taste and compliment the boiled eggs.
CC says
oh wow, mango chutney in an egg salad..That ought to be yummy. Cant wait to try it. Though somehow egg sandwiches or egg salads seems incomplete to me without watercress. Nonetheless, most definitely trying this.
bakerbynature says
Watercress? That is so interesting you say that; i’ve never heard of that in egg salad before, but I am interested in experimenting with it now! The mango chutney, I can say, was a completely refreshing spin, and really woke up the flavors in this sandwich. Let me know how is works out for you, dear!
TheCookieBoss says
I love experimenting with making sandwiches, well, ever since I got a panini maker. It’s hard to go wrong!
bakerbynature says
ooohhhhh, I am dying for enough counter space to score a panini maker!
Cheryl Barker says
Your post made me want one of my mom’s chicken salad sandwiches 🙂
bakerbynature says
Hi Cheryl! Mom’s always make the best sandwiches; it must be a right of passage!
Lauren at Keep It Sweet says
Adding the mango chutney is genius! What a great idea!!
bakerbynature says
Thanks Lauren! It was so so good, and I have extra mango chutney to spread on any and everything I can think up.
Grace @ Balancing Me says
Ahhhhh! With your permission, I would LOVE to make your recipe here and feature it next Tuesday on my weekly Kitchen Tuesdays post! Let me know — this looks incredible.
bakerbynature says
Grace! I was wondering where you had been- it feels like you’ve disappeared; so glad to hear from you again. Of course you can feature this recipe, and thank you so much for offering- it’s an honor!
Grace @ Balancing Me says
Ah, I blogged about this very thing in my last post — the summer got to me and time flew by before I even knew it! 8 weeks of no blogging – can you believe it? Anyway, I’m back for good, promise 😉
bakerbynature says
So happy you are back! I need my fellow NYC gals to keep me sane!