Curried Egg Salad on Toasted Naan and More Eggtastic Recipes #SundaySupper

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Curried Egg Salad on Toasted Naan and More Eggtastic Recipes #SundaySupper
Curried Egg Salad on Toasted Naan

Curried Egg Salad on Toasted Naan Photo by Sunday Supper

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.

Curried Egg Salad on Toasted Naan

Curried Egg Salad on Toasted Naan
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.
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Posted on

March 20, 2016

8 Comments

  1. Curry egg salad is my favorite! Love the idea of serving it on naan.

    Reply
  2. The addition of the chutney has me drooling. I am so doing this with my leftover Easter eggs.

    Reply
    • I even put a small dollop of the chutney on top.

      Reply
  3. We played hide and seek with real eggs for days after Easter! Somehow we managed to not “eat” our toys! lol I must try egg salad curried style. It sounds delicious!

    Reply
  4. I like having it on the flatbread. Makes it perfect for entertaining!

    Reply
  5. I’m with the others, the naan sounds like a perfect way to serve this! Delicious!

    Reply

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