The best part about making hard boiled Easter eggs is the egg salad that comes after them. Egg salad is tricky. It’s not the most transportable of the salads. Anyone who’s ever had the misfortune of being seated next to someone–or even five rows away from them–on an airplane who has packed an egg salad sandwich knows this. The sandwich has a pungency problem which makes it much better for Sundays at home than cross-country adventures. If like me you also decide to test your craftiness with a little egg decoration this spring, consider the lowly egg salad sandwich as a follow-up project. It will be much less easy to mess up and a delicious reward for all of your hard work.
I wasn’t particularly feeling the classic celery and mayonnaise egg salad this weekend, so I decided on something with yogurt for creaminess and curry powder for flavor, drawing inspiration from A Cozy Kitchen and 101 Cookbooks.
The ingredients I finally decided on are below, the measurements are approximations:
6 eggs, hard boiled, peeled and chopped
2 teaspoons curry powder
4 heaping tablespoons plain yogurt
2 tablespoons whole grain mustard
1/3 red onion, finely diced
1/2 apple, finely diced (I used a honey crisp)
a handful of roasted almonds, roughly chopped
a pinch or two of salt, to taste
juice from 1 lime
After I chopped and diced and otherwise made smaller all of my ingredients, I piled them into a stainless steel bowl and whipped them together with a fork. The key with this salad is to taste as you go. Need a little more lime juice? Add it. Need an extra pinch of salt or a dash of curry powder? Add those too. Not creamy enough? More yogurt. As my friend Carrie always reminds me, it’s easier to add than it is to take away, so start small and add more of everything as you go. James and I piled our salad onto a crusty loaf from Bien Cuit, which is just about the best bakery around.