Because everyone can benefit from a little spice in their lives, this is my first post in my year-long partnership with McCormick. I used to be able to peel eggs like no one else back in my youth. My Uncle Tom taught me a trick when I was a child. Heidi, would you like to see something special?” I was 10 years of age! How could I? Uncle T was a master at making presentations out of almost anything. So when he demonstrated how he could remove the entire shell from a hardboiled egg in one motion, I was completely captivated! The shell fell quickly from the white egg in Uncle T’s large hand in one, complete ribbon. My mission was to learn how to peel an egg like Uncle Tom’s. I succeeded! I did for years. My success was halted. My deal? I don’t know. But I cannot peel eggs without them becoming a shaggy imitation of what I see other people doing all the time. Today’s recipe calls for an egg salad sandwich, not deviled eggs. Who wants to see deviled eggs that look like they’ve been hacked with a jigsaw when this delicious curry-spiked egg sandwich can be made instead?
When McCormick Gourmet Was asked to create a recipe with an Easter theme, I immediately thought of the outrageous. You could use it for an Easter brunch. Or a bountiful Easter dinner. But, I kept returning to the childhood cravings and dilemmas and what has always been the root cause of Easter eating for my family. Eggs! What do we do with all these Easter eggs? About the recipe
It’s a field day, if not a week, of delicious egg salad after the Easter bunny bash. This curried egg salad sandwich is a great leftover meal. However, it can also be served open-faced for fancy brunch or potlucks. This is the beauty of eggs. You can take eggs anywhere, unlike your messy teenager.
Yes, I do. This is the deal with peeling eggs. My passion to beat my eggshell opponents is seriously stifling me. There has to be a better method to achieve smooth egg whites. I went to my Instagram page to get perfect peeled eggs and asked for your tips and tricks. I have never received so many great suggestions or comments. You might find something you can use. Now I am vetting every tip. We’ll see. There will be many more eggs to boil. One day, I might even make deviled eggs.
Despite my problems with peeling eggs, I am a master at slicing them thanks to my egg slicer. It’s been with me for years, and I love its sturdy metal construction. Compared to plastic ones that seem to lose their grip and move around, it has held up well over the years. It will be with me for many years. Although it’s sharp enough for slicing strawberries and kiwis, I reserve it for my hard-boiled eggs. After slicing the eggs evenly with my egg slicer, I gently mash them with a long-tined knife. While some people prefer large chunks of eggs in their salad, I prefer a uniform bite. You can make your own salad. You can choose.
Yellow mustard is my preferred choice for egg salad. This recipe calls for McCormick Gourmet hot Madras Curry Powder. I added McCormick Gourmet California Onion powder and kosher salt to enhance the flavor. Madras curry powder differs from regular curry powder in that it is hotter. Madras curry powder is slightly hotter than regular McCormick curry powder. You can add 1/4 teaspoon to your preferred amount to make it more flavorful.
I have already stated my family’s love for egg salad in my previous post on The Great Debate for The Best Egg Salad Recipe (which pits Miracle Whip against mayonnaise). Even after my husband tried this new recipe, the debate continued. My family loves mayo. My husband and my daughter prefer a sweeter Miracle Whip. You can also make sides for this recipe. Choose what appeals to your taste buds.
White bread is my preference for egg salad sandwiches. Although whole wheat is healthier for me, it’s only one sandwich. Girls gotta live a little. This egg salad can be served as an appetizer with small loaves of dark pumpernickel bread or rye bread. While regular white bread can be used for this egg salad sandwich, I prefer to use thinly sliced English muffin bread as my base. The bread has a slightly more delicate crunch when toasted, thanks to the presence of more air pockets. It also looks great open-faced. Oooh, fancy! I butter each bread slice after toasting it. This adds a little sweetness to the bread and prevents it from getting soggy. My husband adds another tablespoon of Miracle Whip to the mix, but I find that it is too mayo-y. These sandwiches were topped with beautiful seasonal watercress and radish sprouts. They have the perfect texture for curried egg salad. You can substitute arugula for the egg salad or a good red leaf lettuce.
Fill a saucepan with enough water to cover eggs by 1/2 inch. Bring to a boil. Cover and simmer for 12 minutes. Transfer the eggs immediately to a bowl with ice water. Let cool. Run the eggs under cold water to peel them.
Place the eggs in a large bowl and cut them into pieces. Use a fork to mash the eggs and place them in a large bowl.
Mix the mayonnaise, curry powder, onion powder, and kosher salt in a small bowl. You can add more seasonings as you like.
Season to taste with the curry mayonnaise and mashed eggs.
Toast the bread, and then spread it with butter. Spread the egg salad on the bread evenly and then top it with the watercress, radish sprouts, and the watercress. If desired, top with bread