Curried Egg Salad

Makes a generous 2 cups, enough for 3–4 sandwiches.

We think that egg salad is somehow both luxurious and comforting. Our Comfort Curry makes this version scrumptious, too. For a satisfying lunch, toast some seedy, rustic bread. Top the toast with egg salad and sliced avocado. (Adding few roughly chopped cilantro leaves and a sprinkle of Maras chile flakes makes a nice garnish.)

3 tablespoons sour cream
2 teaspoons white wine vinegar
2 teaspoons Comfort Curry
1/2 teaspoon nigella seeds
1 1/2 teaspoon minced parsley
1/4 teaspoon grated garlic (from about half of a medium-sized clove)
1/4 teaspoon each salt and black pepper, or to taste
4 hard-boiled eggs, peeled and chopped

Use a whisk to combine all the ingredients, except the eggs, in a medium mixing bowl. Add the chopped eggs and gently fold them into the dressing.





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