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Hearty and fresh lunches
It’s January, which means many of us are looking at improving our habits in the new year. For many people, I think one resolution tends to be eating healthier, and another tends to be cooking more food at home. Which makes today’s recipe absolutely perfect! This curry egg salad is super delicious, can be easily adapted to meet your dietary needs (high-protein, low-fat, etc.), and is easy to meal prep for a week of yummy lunches.
Truly, I don’t think there’s a better feeling than going to bed on a Sunday with all your lunches prepped. And, if you’re very much on top of things, you might even have breakfasts and dinners prepped too. That might sound impossible, but luckily, this recipe isn’t very time-consuming at all, so you could easily whip it up on a Sunday night. Or, if you prefer eating it fresh, you could just prep it for a few days at a time. Either way, it’s a delicious option, and you can always add whatever you like to it, which is what makes it such a great recipe!
The inspiration behind this recipe
What inspired us to share our curry egg salad recipe? Well, we tend to be inspired by our favorite flavors, as well as recipes that we’ve shared in the past that we love. You may know that Danes very much enjoy adding curry powder to things, and for us, it’s a really nostalgic flavor. It’s in the classic dinner dish boller i karry, it’s in one of our holiday favorites, karrysild (recipe is in our julefrokost cookbook!), and it’s in our kyllingesalat (chicken salad) recipe. It’s really the latter recipe that inspired this one, because we wanted to make a vegetarian alternative to the chicken salad recipe, so we settled on a curry egg salad.
Bread recipes to enjoy with curry egg salad
Now, while we often share cooking recipes, this is still (mainly) a baking blog. So we do have to share the bread recipes we’d recommend eating alongside this curry egg salad. Obviously, our top choice has to be rugbrød, or Danish rye bread (yeast version here and sourdough version here). It’s the perfect dense, nutty, and slightly sour companion to the creamy egg salad. Then, there’s knækbrød, or crisp bread, which is basically like a seeded cracker. The crunch of this with the soft egg salad scooped up on top would also be very delicious!
If you’d like some more classic options, without seeds, then we can definitely recommend these two. Our landbrød, or country loaf, is a more rustic loaf, but it’s incredibly soft with a nice crust. Toasted, buttered, and with this curry egg salad on top…I can’t think of a better lunch! And then there’s the classic white sandwich loaf, or franskbrød, which you really can never go wrong with. So – how does it sound? A fresh loaf of bread and a portion of egg salad, and your lunches for the week (or at least for a few days) are all ready to go.
Ingredients you’ll need
This recipe, like our chicken version, is so delicious because it has a variety of textures and flavors. The celery adds crunch, the apple adds sweetness, while the green onions and herbs add lots of flavor and freshness. The egg is soft, but you can make it as chunky or as smooth as you like. There’s acidity from the lemon juice, spice and flavor from the curry powder and garlic powder, a punch of tanginess from the mustard, and finally, the mayo and sour cream make it nice and creamy.
You can, of course, adapt this however you like. I know chopped pickles would be delicious, and you can add other herbs that you like, such as dill or chives! I also like to add other veggies on top as I make my sandwich, especially tomatoes, which I think go so well with eggs. I’ve also previously added a can of chickpeas to make it stretch even further and add some more fiber (my New Year’s resolution is to eat more beans 😆). Ultimately, it’s very adaptable and customizable to your preferences!
How to make our curry egg salad
Start by boiling the eggs. You can do this however you like, whether you start with cold water or lower the eggs into the boiling water, but just make sure you boil them long enough so that they’re hard-boiled. Once you’ve cooled and peeled them, simply chop or mash them up. Chop the celery, apple, green onion, and parsley, and add it to the eggs. Then, add the mayo, sour cream, curry powder, garlic powder, mustard, lemon juice, and plenty of salt and pepper. Taste and adjust the seasonings. We hope you try this one out!
Æggesalat med karry (Curry Egg Salad)
This curry egg salad is so creamy, fresh, and full of flavor – it's the perfect hearty sandwich topping!
Ingredients
- 8 large eggs, boiled
- 1 stalk celery
- ½ small apple
- 2 stalks green onion
- 3 tbsp chopped parsley
- 3 tbsp mayonnaise
- 1/2 cup sour cream
- 1 tsp curry powder
- ½ tsp garlic powder
- 1 tsp mustard (optional)
- Squeeze of lemon juice
- Salt and pepper to taste
Instructions
- Boil eggs; you can do this by placing the eggs on the stove in a pot filled with cold water, then boil them for 10 minutes when the water starts boiling, and transfer to a bowl of ice water to stop the cooking. You can also just place the eggs into a pot with already boiling water and give them about 12 minutes, then transfer to an ice bath.
- Once the eggs have cooled down, peel the eggs; then chop or mash the eggs depending on how smooth you would like your egg salad.
- Chop your other ingredients for the salad – celery, apple, green onion, and parsley. You can make it as fine or as coarsely chopped as you would like!
- Add the chopped ingredients and the eggs to a bowl along with the mayonnaise, sour cream, curry powder, garlic powder, mustard, lemon juice, and salt and pepper. Mix together well.
- Taste and adjust for seasonings – you can add more salt and pepper if needed, or more lemon juice, just bearing in mind that the more liquid you add, the runnier the egg salad will be.
- Serve on bread – sandwich bread, rye bread, or crisp bread are all great options! Save in an airtight container and keep in the fridge for 3-4 days.
