Curried egg sandwiches
I was able to peel eggs like no one else. My Uncle Tom taught me a trick when I was a child. Heidi, would you like to see something special?” I was ten years of age! How could I? Uncle T was a master at making presentations out of almost anything. So when he demonstrated how to remove the entire shell from a hardboiled egg in one motion, I was utterly captivated! The body fell quickly from the white egg in Uncle T’s large hand in one wide ribbon. My mission was to learn how to peel an egg like Uncle Tom’s. And I succeeded! I did for years. My success was halted. My deal? I don’t know. But I cannot peel eggs without them becoming a shaggy imitation of what I see others doing all the time. Today’s recipe calls for an egg salad sandwich, not deviled eggs. Who wants to look at deviled eggs hacked with a jigsaw when you can make this delicious curry-spiked egg sandwich instead? McCormick Gourmet asked for a recipe that had an Easter theme. My first thought was to go extravagant. This recipe is perfect for an Easter brunch. Or a bountiful Easter dinner. But, I kept returning to the childhood cravings and dilemmas and what has always been the root cause of Easter eating for my family. Eggs! What do we do with all these Easter eggs?
About the recipe
It’s a field day, if not a week, of delicious egg salad after the Easter bunny bash. This curried egg salad sandwich is a great leftover meal. However, it can also be served open-faced for fancy brunch or potlucks. This is the beauty of eggs. You can take eggs anywhere, unlike your messy teenager.
The Technique (Will EVER Master ???)?
Yes, I do. This is the deal with peeling eggs. My passion for beating my eggshell opponents is seriously stifling me. There has to be a better method to achieve smooth egg whites. I went to my Instagram page to get perfect peeled eggs and asked for your tips and tricks. I have never received so many great suggestions or comments. You might find something you can use. Now, I am vetting every piece of information. We’ll see. There will be many more eggs to boil. One day, I might even make deviled eggs.
The Gadget
I have no issues peeling eggs, but my egg slicer is my best kitchen tool. It’s been with me for years, and I love its sturdy metal construction. It has held up well over the years compared to plastic ones that seem to lose grip and move around. It will be with me for many years. Although it’s sharp enough for slicing strawberries and kiwis, I reserve it for my hard-boiled eggs. After cutting the eggs evenly with my egg slicer, I gently mash them with a long-tined knife. While some prefer large chunks of eggs in their salad, I prefer a uniform bite. You can make your salad. You choose.
The Flavor
Yellow mustard is my preferred choice for egg salad. This recipe calls for McCormick Gourmet Hot Madras Curry Powder. I added McCormick Gourmet California Onion powder to round out the flavor. Madras curry powder differs from regular curry powder in that it is hotter. Madras curry powder is slightly hotter than regular McCormick curry powder. You can add 1/4 teaspoon to your preferred amount to make it more flavorful.
The Mayo
I have already stated my family’s love for egg salad in my previous post on The Great Debate for The Best Egg Salad Recipe (which pits Miracle Whip against mayonnaise). Even after my husband tried this new recipe, the debate continued. My family loves mayo. My husband and my daughter prefer sweet Miracle Whip. You can also make sides for this recipe. Choose what appeals to your tastebuds.
The Sandwich
White bread is my preference for egg salad sandwiches. Although whole wheat is healthier for me, it’s only one sandwich. Girls have to live a little. This egg salad can be served as an appetizer with small loaves of dark pumpernickel or rye bread. While regular white bread can be used for this egg salad sandwich, I prefer thinly sliced English muffin bread as my base. The bread has a slightly more delicate crunch when toasted, thanks to more air pockets. It also looks excellent open-faced. Oooh, fancy! After toasting the bread, I lightly butter each slice. This adds a little sweetness to the bread and prevents it from getting soggy. My husband adds another tablespoon of Miracle Whip to the mix, but I find that it is too mayonnaise-y. These sandwiches were topped with beautiful seasonal watercress and radish sprouts. They have the perfect texture for curried egg salad. You can substitute arugula for egg salad or excellent red-leaf lettuce.
Ingredients
- Eight large eggs
- 1/3 cup mayonnaise
- 1/2 teaspoon McCormick Gourmet Madras Curry Powder
- 1/4 teaspoon McCormick Gourmetonion Powder
- 1/4 teaspoon kosher Salt and freshly ground Black Pepper
- Eight slices English muffin bread, four slices if served open-face
- Two tablespoons butter, if you wish
- Garnish with watercress leaves or radish sprouts.
Instructions
- Fill a saucepan with enough water to cover eggs by 1/2 inch. Bring to a boil. Cover and simmer for 12 minutes. Transfer the eggs immediately to a bowl with ice water. Let cool. Run the eggs under cold water to peel them.
- Place the eggs in a large bowl and cut them into pieces. Use a fork to mash the eggs and place them in a large bowl.
- Mix the mayonnaise, curry powder, onion powder, and kosher salt in a small bowl. You can add more seasonings as you like.
- Season to taste with the curry mayonnaise and mashed eggs.
- Toast the bread, and then spread it with butter. Spread the egg salad on the bread evenly and then top it with the watercress, radish sprouts, and the watercress.
