Tuesday, April 22, 2014

Garlic Mustard Curry Egg Salad!

Garlic Mustard in bloom with white petals shaped like an "X".
This is a fantastic egg salad recipe with wonderful flavor!  I know this not just because I adore it, but because my mom took some home and texted me the next day saying how great it was on a sandwich at work!  She's never done that. Garlic mustard is growing in profusion in Middle Tennessee.  Now is the time to locate some and give it a try!  I have recently located this plant at Concord Park in Brentwood and at the Franklin Rec Center if you are local.

Garlic Mustard Curry Egg Salad


1 dozen eggs, boiled, shelled and chopped
3/4 cup mayonnaise
1/2 cup chopped garlic mustard leaves (about one handful)
1 small onion, chopped fine
1/2 t smoked paprika plus a few dashes for display
1 t curry powder
salt and pepper to taste


Prepare eggs and chop vegetables.  Reserve a bit of chopped mustard to top dish.  Add eggs and vegetables to bowl and toss.  Add remaining ingredients.  Top with reserved mustard and dashes of paprika.

Serve as a salad or on crackers or bread! I served this on Ritz's Bacon Crackers which was fantastic.

Optional:  Celery is also a great addition to this salad if you have it available.

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