Monday, April 19, 2010

Michelle's Kitchen in Toronto - Curried Egg Salad

Sometimes the best inspirations come randomly. I was at my parents looking for a quick lunch on the way out shopping with my mother. I decided on an egg salad, but wanted one with some pizazz! I started adding flavors I thought would taste great together and they did, to my great satisfaction.

Curried Egg Salad

1 boiled egg, whole
1 boiled egg, white only
1 tbsp fat free mayo (I used fat free Miracle Whip)
1 tsp chutney (I used Mrs. Ball's)
1 tbsp carrot, chopped fine
1 tbsp cucumber, chopped fine
1/4 avocado chopped
1/4 sprig green onion, chopped fine
1 tbsp raisins, reconstituted in hot water for about a minute
1 tbsp chopped toasted walnuts
1/4 - 1/2 tsp turmeric, depending on taste
salt to taste

Mash the egg, mayo, chutney, turmeric and salt until it is the desired consistancy to your taste. Fold in the other ingredients and enjoy!

Yield about 1 cup

I put this on crackers but it's great on its own or spread on a sandwich. I made enough for two people, but feel free to increase the amounts as needed.


  1. egg salad with curry..what a great idea..sounds yummy


  2. Ooh, Sasha & Friends, I love egg salad. It's so simple and comforting. Ooh, and I have some really nice organic curry powder too, hmm???

  3. Looks great! Sasha & I are going to have to try that one. Love that you included avocado.

  4. Oh man this egg salad looks delicious. This is the perfect sandwich spread for me. The guys would probably frown upon the avocado but I love it so hey more for me!

  5. Curry is also an amazing addition to tuna or salmon salad; I've done that before and I'm sure I'll eventually do a post on it. Actually, you could make the same recipe but sub in tuna or salmon in place of the egg...or on top of the egg and add more wet ingrdients and turmeric...



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