Curried Egg Salad

 Yiddish Curried Egg Salad

From the New Yiddish Kitchen
Traditional Jewish Meals Made Healthier

by Simone Miller and Jennifer Robbins
Page Street Publishing

This egg salad offers a little more oomph with its added curry sprinkle. Combined with the Dijon, mayo and eggs, it provides a great alternative to the standard edition. 
7 eggs
1 teaspoon Dijon mustard
⅛ teaspoon celery salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¾ teaspoon curry powder
¼ teaspoon sea salt
1 tablespoon dried minced onion
⅓ cup  Mayonnaise


In a pot that fits a steamer basket, bring a small amount of water to a boil. Put the eggs in the steamer basket and place in the pot. Cover, and allow to steam for 12 minutes.
After 12 minutes, carefully remove the basket and dunk the eggs into cold water to cool. Gently crack the eggs all over and peel.
Chop the eggs and place them in a mixing bowl. Add all the remaining ingredients and stir to combine. Chill until ready to serve.


Bubbe’s tip: "Bubula, did you know you could bake eggs too?! It’s true! Just fill a standard muffin tin with eggs and bake for 30 minutes at 350ºF. Could it get any easier?!



Salads and Salad Dressings