I love egg salad. I adore Indian food. So to me, Curried Egg Salad on Toasted Naan is a match made at the corner of delicious and perfect.
This salad has been in my rotation for years, its inspiration a 1991 recipe in Gourmet magazine. I have tinkered with it over the years, adding more of this and less or that to suit my whim or what was in the fridge. Trips to India in 1989 and 1991 cemented my love affair with Indian food and spurred my quest to bring those tastes to all sorts of dishes. Curried egg salad wasn’t new at the time, but it was new to me.
With Easter coming (March 27), eggs are on my mind. When I was a kid, my mother used to make egg salad with the dyed Easter eggs from our baskets. The salad was often tinged pink from dye that had seeped through cracks. That practice has fallen out of favor as we’ve been more aware of the dangers of eating eggs that have been unrefrigerated for long periods or possibly rolling around on the lawn or hidden in bushes. Even when my son was young, I hard-boiled a fresh batch for salad and chocked up the dyed ones to fun.
This week, the Sunday Supper tastemakers have developed dozens of “eggtastic” recipes for our weekly cooking circle. Join us at 7 p.m. ET tonight for our live Twitter chat during which we will be sharing tips and recipes about cooking with eggs.
This version of curried egg salad has a bit of the British Empire in the mix with the addition of mango chutney. The common variety in most grocery stores is Major Grey’s, supposedly created by a British officer of the same day stationed in India in the 19th century. There’s not much research to prove Major Grey was a real person, yet the story persists. The chutney adds a sweetness to the salad that is more subtle than surprising. I sometimes put a wee scoop on top of the salad just before serving. I have also used mango jam if that’s what I have. Mango chutney needs to be chopped before being stirred into the salad because some of the fruit pieces are too big.
Toast the naan or flatbread wedges to your liking and top with spoonfuls of the egg salad. A sprinkling of finely chopped celery leaves adds brightness and complements the chopped celery in the salad. You can serve the salad other ways: On lettuce leaves, as a wrap filling or even in phyllo cups as an appetizer. I like it on crackers, too.
- ¼ cup mayonnaise
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ¼ teaspoon coarse salt
- Hot sauce to taste
- 1 teaspoon ground cumin
- 1 teaspoon Dijon-style mustard
- 1 tablespoon fresh lemon juice, or to taste
- 1½ tablespoons bottled mango or chutney (If using chutney chop first)
- 8 hard-boiled large eggs, chopped
- ¼ cup finely chopped celery
- 2 scallions, chopped
- Finely chopped celery leaves for garnish
- 3 pieces naan or flatbread
- In a bowl stir together mayonnaise, curry powder, garlic powder, salt, hot sauce, cumin, Dijon mustard, lemon juice and chutney or jam. Stir in eggs, celery,and scallions. Taste and add more salt if needed.
- Cut each piece of naan or flatbread into six wedges. Toast. Spoon egg salad onto toasted wedges and scatter with chopped celery leaves.
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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