Let’s pretend for a second that the egg salad sandwich is the star of its own movie (please, go with me on this). It would enter the film as a sweet but rather plain girl who always takes a back seat to her much more exciting friends, like Tuna Melt and Reuben. Then she meets a mysterious stranger who whisks her away for the make-over of a lifetime. But instead of eye-brow waxes and mascara, our star is transformed into a sexy leading lady with lime juice, Granny Smith apples and curry powder. Step aside, Tuna Melt.
(I sort of think that the Tuna Melt deserves it’s own movie, but it would be more along the lines of all these tuna melt sandwiches wanting to be the same until they realize that being different is soooo much cooler and that they taste way better when you add things like hard boiled eggs or Gruyere cheese or arugula. But I’ll save that for another post)
(Actually, I’m gonna try and stop now with the food-as-movie-star metaphors. I apologize for any confusion this may have caused)
I’m re-posting this recipe from my days back at A Cozy Kitchen. I like the idea of re-posting because writing a food blog often results in cooking a lot of recipes that you never go back to again. Not that I’ve ever posted anything I didn’t think was truly worth your attention. Seriously – that would just be lame. Unless of course it was just so awful that I found it amusing and then I would need to have people share in the experience with me. But there are plenty of things I’ve made that no matter how tasty the finished product ended up being, I’ve never felt the urge to make it a 2nd time. Maybe the recipe was too complicated, maybe it requires ingredients I don’t normally have on hand, or maybe my tastes have changed just enough so that it no longer holds appeal for me anymore.
The point is: this sandwich is not one of those recipes. I LOVE it. More than I did the first time I ate it. If we were in a movie together we would sing this duet. Except, instead of being a man and another man in drag we would be a woman and another woman dressed in drag. Or food. Whichever is less weird.
Curry Egg Salad Sandwich
1/3 cup mayonnaise
1 tablespoon fresh lime juice (half of one lime)
1 1/2 teaspoons curry powder
1 ½ teaspoons whole grain or Dijon mustard
1/4 teaspoon salt
Pinch of cayenne
6 hard-boiled large eggs, chopped
1 cup diced Granny Smith apple (roughly 1 apple)
1/4 cup finely chopped red onion
8 slices wheat bread
Lettuce for garnish (optional)
Mix together the mayo, lime juice, curry powder, mustard, salt and cayenne. In a separate bowl, add together the chopped eggs, apple and onion. Pour the curry dressing over top and gently stir everything together. Serve on toasted wheat bread with lettuce, or just eat it with a fork as it is.