A Taste Of Yellow 2008 - Curried Egg Salad
I'm submitting the following delicious curried egg salad recipe for Winos & Foodies' LIVESTRONG A Taste Of Yellow 2008. Although I did read the instructions, I'm afraid I did not have a Livestrong yellow wristband handy so please just don't enter me in the running for the photo prize. Barbara, I hope you get that "all clear" from your oncologist very soon!
Curried Egg Salad
Serves 4
Ingredients
* 6 eggs, hardboiled
* 1 shallot or small onion, finely minced
* 2 stalks of celery minced
* 1/2 cup chopped cilantro
* 1/2 cup whole organic yogurt (if you like the taste of mayo, you can substitute a tablespoon or two for some of the yogurt)
* 1 tsp mango chutney or apricot preserves
* 1 tsp mustard (a french or yellow mustard would work equally well)
* 2 tsps curry powder
* Sea salt and freshly ground pepper to taste
* Handful of dried currants or chopped purple grapes (optional)
* Handful of toasted chopped walnuts (optional)
Directions
1. Hardboil the eggs and then cool in cold water. While the eggs are cooking, chop the onion, celery and cilantro.
2. Mix the chopped veggies and herbs with the mustard, yogurt (and/or mayo), preserves, and curry powder.
3. Peel the eggs and chop to desired size. Place the eggs in a medium sized bowl and throw in the currants/grapes and/or walnuts if you're using them. Pour the dressing over the eggs and toss to coat. Add salt and pepper to taste.
4. Serve on toasted whole grain sandwich bread with lettuce or arugala.
Curried Egg Salad
Serves 4
Ingredients
* 6 eggs, hardboiled
* 1 shallot or small onion, finely minced
* 2 stalks of celery minced
* 1/2 cup chopped cilantro
* 1/2 cup whole organic yogurt (if you like the taste of mayo, you can substitute a tablespoon or two for some of the yogurt)
* 1 tsp mango chutney or apricot preserves
* 1 tsp mustard (a french or yellow mustard would work equally well)
* 2 tsps curry powder
* Sea salt and freshly ground pepper to taste
* Handful of dried currants or chopped purple grapes (optional)
* Handful of toasted chopped walnuts (optional)
Directions
1. Hardboil the eggs and then cool in cold water. While the eggs are cooking, chop the onion, celery and cilantro.
2. Mix the chopped veggies and herbs with the mustard, yogurt (and/or mayo), preserves, and curry powder.
3. Peel the eggs and chop to desired size. Place the eggs in a medium sized bowl and throw in the currants/grapes and/or walnuts if you're using them. Pour the dressing over the eggs and toss to coat. Add salt and pepper to taste.
4. Serve on toasted whole grain sandwich bread with lettuce or arugala.
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