Curry Egg Salad

In February my friend Kendra taught me some fun, new ways to add more flavor into recipes.  Over a course of four Saturday afternoons she and I cooked up a storm in my kitchen.  We made:

• An herb roasted chicken.
• A pork loin rubbed with fresh spices and a cherry preserve sauce.
• Steamed fish, herbs and vegetables in parchment paper.
• Coconut rice with stir fry vegetables.
• Delicious polenta and quinoa.  Here is one of Kendra’s Quinoa recipes.

She even taught me how to make the perfect omelet.  Who knew?  I certainly didn’t!

Kendra is the owner of Flavor Catering, she makes some of the healthiest, best tasting food I have ever had; so I asked her to give me some cooking lessons using this criteria:

1.  2-5 ingredients (I have no patience to tackle complicated recipes).

2.  Whole food (no heavy creams, sauces, gluten, sugar or bad fats).

3.  FLAVOR!

Today, for lunch I was in the mood for one of her many flavorful creations.  I grabbed my camera and thought I’d take you along as I make this easy and oh so tasty recipe.

If you like egg salad and if you like curry, you’ll love this.  Warning, after trying this version of egg salad you’ll never want to eat plain old mashed up hard boiled eggs with a dollop of mayo again.

CURRY EGG SALAD

Ingredients:  Eggs, scallions, curry powder, real mayonnaise, craisins, pepper

Put the eggs in a covered pot of cold water.

Bring the water to a boil.

Once the water has come to a boil turn the heat off and leave the eggs in the covered pot for 20 minutes.

Let the eggs cool in cold ice water for 20-30 minutes.

Peel the eggs

Mash up those eggs.  I just use a fork.

Keep mashing!

Dice and add the scallions

Add a handful of craisins (I used dried pomegranate craisins today)

Add 1-2 Tablespoons of curry powder (depending on how many eggs you use)

Add 1-2 Tablespoons of mayonnaise (depending on how many eggs you use)

Mix everything together

Voila the Best Egg Salad ever!

I’ll be eating this for lunch the next couple days.  Honestly, it’s hard for me to even get it to a plate.  I just start scooping it out of the bowl and into my mouth – Not very civilized, I know, but a testament to its amazing flavor!

Curry Egg Salad

4 hard boiled eggs (I used 8 eggs today because I wanted left-overs)

*1/4 cup scallions

*2 T curry powder

*2 T real mayonnaise (don’t use the fat-free mayo.  Use the real thing.  Remember a little fat is good, trans-fats/partially hydrogenated oils are the bad fats and they are often found in fat-free mayo)

*handful of craisins

dash of ground pepper

*Adjust to your own taste preferences

Some Nutritional Pearls For Curried Eggs:

Eggs- A perfect source of protein, containing all 9 amino acids.

Turmeric (found in curry powder) – Anti-inflammatory properties which guard against muscle and joint pain.  Turmeric also has anti-tumor effects and it’s great for your liver.

Scallions – Powerful antioxidant, anti-inflammatory, antibiotic and antiviral effects.

Pomegranates – Can slow the growth of prostate cancer, promotes cardiovascular health by reducing the LDL (bad) cholesterol.

Cranberries – Helps prevent urinary tract infections, reduces dental plague and cranberries can stop certain bacteria from sticking to the stomach lining, thus helping to prevent ulcers.

For more Nutritional Pearls on all types of food check out, Jonny Bowden’s book, The 150 Healthiest Foods on Earth:  The Surprising Unbiased Truth About What You Should Eat And Why. If you’re worried about eggs increasing your cholesterol, don’t be!  Sugar and trans-fats are the culprit NOT eggs. – The Cholesterol Myths: Exposing The Fallacy That Saturated Fat And Cholesterol Cause Heart Disease. So enjoy those eggs, yolk and all!

For more information about Kendra and her company, Flavor Catering, click here.  Kendra also writes a weekly blog post for the Denver Westword, called Swirl Girl.  It is about food, wine and local restaurants.