curried egg salad
By Yankee Magazine|Mar 14 2007|
Ingredients
6 large eggs
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro leaves
1/2 medium stalk celery , chopped fine (about 3 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 1/2 teaspoons curry powder
Ground black pepper
Instructions
1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)
