Curried Egg Salad with Currants

28 May

Happy Memorial Day weekend.  Today I thought I’d share my mom’s egg salad recipe or those of you who are picnicking this weekend.

She made little egg salad sandwiches on homemade choux pastry dough (the light and fluffy kind in profiteroles and eclairs). This made for a nice light little sandwich, but they’re a little difficult to make.  You could use any kind of bread, or none at all!

Curried Egg Salad with Currants

  • 12 hard-boiled eggs, peeled, halved
  • 1/4 cup dried currants
  • 1 large green onion, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup plus additional mayonnaise
  • 2 3/4 teaspoons sweet curry powder
  • salt and pepper to taste

Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. Can be made 3 hours ahead. Cover and chill.

Choux Pastry

  • 1 cup water
  • 3/4 stick butter (6 tablespoons)
  • 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
  • 1 teaspoon salt (for savory)
  • 5 3/4 ounces flour
  • 1 cup eggs, about 4 large eggs and 2 whites

Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

For more recipes like this one, check out the Domesticity page.

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