This is the first post in my partnership with McCormick. Everyone can benefit from a little bit of spice. In my younger days, I was a master at peeling eggs. My Uncle Tom showed me a magic trick when I was a child. Heidi, would you like to see something extraordinary? Of course, I did! I was ten years old. How could I? Uncle T was a master at making a show out of anything, so I was astonished when he demonstrated how he could remove the entire shell from hard-boiled eggs with just one motion! It was easy for him to peel the body from the orb of white in his large hands in a single, complete ribbon. My mission was to peel an egg like Uncle Tom’s. It was a success! Years.
My success suddenly came to an abrupt halt. It needs to be clarified what the problem is, but I cannot peel an egg like I see other people do. This is why the recipe for today is an egg-salad sandwich instead of a devil. Who wants a deviled egg that looks like it was hacked by a jigsaw when you can make this curry-spiked egg salad sandwich? McCormick Gourmet requested that I come up with an Easter-themed recipe. My mind immediately went to the extravagant. It could be for a large Easter brunch. Or a bountiful Easter dinner. It was the same cravings and dilemma I had as a child that I always came back to, and it has been what I and my family have eaten at Easter. Eggs! What are we going to do with these eggs?
The recipe
Our home has a whole week of delicious egg salad after the Easter bunny party. This curried egg sandwich is a great way to use leftovers but also works well for potlucks, brunches, or as a presentation. It’s all about eggs. You can take eggs anywhere.
Will I ever master it?
This is what I know. I know. I am at a loss with my desire to beat my eggshell opponent. There has to be an easier way to achieve silky smooth egg whites. I asked for advice on my Instagram account about how you peel eggs. I have never received so many tips and suggestions. Try it yourself. You might learn something from it. I am currently vetting all of the prizes. The time will tell. There will be a lot more eggs for me to boil. One day, I’ll make a deviled yolk.
Gadget
I have difficulty peeling eggs, but I can do it quickly thanks to my favorite kitchen gadget, the egg slicer. It’s been in my kitchen for many years. I like it because of the metal construction and its sturdy construction. Plastic versions lose grip and move around. I plan to keep it for a long time. The blade is sharp enough to slice strawberries, kiwis, and hard-boiled eggs. After evenly slicing my eggs with the egg slicer, I gently mash with a fork with long-tined. Some people prefer large chunks of eggs in their salad, but I like a more even bite. Your salad is your choice. You choose.
The Flavor
Traditional egg salad is best made with yellow mustard mixed into the mayonnaise. I am stepping it up in this recipe by substituting the mustard for McCormick Gourmet hot Madras Curry Powder. For a little extra flavor, I added McCormick Gourmet California Onion powder, kosher sea salt, and freshly grated black pepper. Madras curry is hotter than regular curry powder. Madras curry powder is desirable, so you can add more according to your taste using traditional McCormick Curry Powder.
The Sandwich
White bread is my preferred choice for egg salad sandwiches. Although whole wheat bread is healthier for me, it’s only one sandwich. A girl’s gotta live a little. You can also serve the egg salad on small dark rye or pumpernickel bread to make it an appetizer. The standard white bread is acceptable for the egg salad sandwich. I like my sandwiches lightly toasted. But what I prefer for my base is good quality, thinly-sliced English muffins. The bread has a more delicate crunch when toasted, thanks to the more air pockets. It also looks fantastic when served open-faced. Oooh, fancy! After toasting each slice of bread, I lightly spread the butter on it. This adds a little sweetness to the bread and prevents it from getting soggy. My husband adds another layer of Miracle Whip, but I find that it’s too mayo-ey. I topped the sandwiches with fresh watercress and radish sprouts that were in season. The curried egg is the perfect complement to the radish sprouts and watercress. If you prefer, try red-leaf lettuce or arugula.
Ingredients
- Eight large eggs
- 1/3 cup mayonnaise
- McCormick Gourmet hot Madras curry powder
- 1/4 teaspoon McCormick Gourmet onion powder
- 1/4 teaspoon freshly ground black pepper and kosher sea salt
- Eight slices English muffin bread (4 slices if served open-face)
- If desired, two tablespoons of butter
- Garnish with watercress leaves or radish sprouts
Instructions
- Fill the saucepan with enough water to cover your eggs up to 1/2 inch or the first knuckle of your finger. Bring to a rolling boil, cover the pan, and simmer for 12 mins. Transfer eggs immediately to a bowl containing ice water and cool. As you run the eggs under cold water, peel them.
- Slice the eggs into large pieces and place them in a bowl. Set aside the eggs and mash them with a fork.
- Mix the mayonnaise in a small bowl with the onion powder, curry powder, kosher sea salt, and ground pepper. Season to taste.
- Add the curry mayonnaise to the mashed eggs, and season it according to your taste.
- Spread butter on the toast if you wish. Divide the egg mixture evenly between the four pieces of bread, and then top it with watercress or radish sprouts. If desired, top with bread.