Curried Egg Salad with Salted Peanuts and Raisins
RETURN TO RECIPES
SERVES 4
Prepare lunch for the week ahead with a batch of curried egg salad! Boiled “just enough,” the creamy eggs are combined with salty peanuts, plump raisins, and a curried mayo mixture that makes lunchtime something to look forward to. Serve with your choice of bread or crackers, or spoon a heap on top of romaine for an easy, satisfying meal!
- Prepare the hard boiled eggs: Add the eggs to a saucepan and fill the saucepan with cold water, cover- ing the eggs with about 1-2 inches of water. Bring the water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let set for 9 minutes. Remove immediately from the hot water and place in an ice bath for several minutes. Once cool enough to handle, peel and chop the eggs.
- In a large bowl, the chopped eggs, mayonnaise, rice vinegar, curry powder, turmeric, salt, and pepper until the eggs are coated.
- Fold in the green onions, peanuts, red onion, celery, mint, and raisins until evenly combined. Add addi- tional salt and pepper if desired.
- Serve with hearty, toasted bread or crackers.
INGREDIENTS
- 8 eggs
- 1/3 cup mayonnaise
- 1/2 tablespoon rice vinegar
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 green onions, chopped
- 1/2 cup roasted and salted peanuts, roughly chopped
- 1/2 red onion, diced
- 1 celery rib, diced
- 1 tablespoon fresh mint, chopped
- 2 tablespoons raisins, chopped
- Crackers or whole grain toast
