What is it about egg salad sandwiches? I have yet to meet someone who does not enjoy an opportunity to use leftover eggs for such a treat. This recipe turns yesterday’s eggs into today’s meal. A hint of curry powder adds a bit of spice that transforms the flavors with an ethnic flair. Freshly sliced raisin bread pairs perfectly with the egg salad as the salad as it add a touch of sweetness to the sandwich. Pumpernickel or pheasant bread will work just as nice.
8 large eggs
1/3 c mayonnaise
1/3 c lite sour cream
1 tbs curry powder
1 tbs fresh chives, chopped
1 tsp celery seed
kosher salt and black pepper
2 stalks celery, chopped
¼ c golden raisins (optional)
Freshly sliced raisin bread, pumpernickel, or any desired loaf
Bibb, red leaf lettuce, or Arugula (for a more peppery choice)
Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop. Eggs can be set aside or refrigerated until ready to use.
In a medium bowl, combine the mayonnaise, sour cream, curry powder, chives, and celery seed. Fold in the eggs, celery, and raisins; season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine all the ingredients. The egg salad will take on a rich yellow color as the yolks are stirred in as well as the curry powder.
Place the lettuce or arugula on the freshly sliced bread. Divide the egg salad on the sandwiches and serve. Bon appetit!