Curried Egg Salad
  • 5 eggs
  • 1 medium shallot, finely chopped
  • ¼ cup sliced almonds, toasted and cooled, roughly chopped
  • 4 tsp chives
  • 3 tbsp mayo
  • 1 tsp mustard
  • 1 tsp coarse mustard
  • ⅛ tsp curry powder
  • whole grain bread, toasted
  • spinach leaves (optional)
  • salt & pepper to taste
  1. First task - hard boil your eggs. This is a very important step! Place the eggs in a sauce pan and cover with water by one inch. Set over medium heat and bring to a slow, soft boil. Turn off heat, cover and let sit for exactly 12 minutes. Set your timer! After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes. Peel eggs. Cut in half lenthwise and seperate whites from yolks.
  2. Put yolks in a bowl and mash with the back of a fork. To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds. Mix to combine well.
  3. Take the whites from two of the eggs and chop them with a knife. I cut them into a small dice. Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl. Mix everything together, adding salt & pepper to taste.