This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
Ingredients
- 12 hard-boiled eggs
- 2-3 tablespoons grated onion or shallot (grated over the bowl [1] to catch the juices)
- Salt and pepper
- ¼-1/3 cup Greek yogurt
- 1 large clove garlic, grated or pasted
- ½ inch ginger root, grated or pasted
- 1 round tablespoon yellow or Dijon mustard
- 2 tablespoons curry powder
- 3 tablespoons Major Grey’s chutney (Rach likes the brand Patak’s)
- Hot sauce, to taste
- Minced red and/or green chili peppers and chopped scallions, to garnish
- Toast points (white toast cut corner to corner), to serve
- Bibb or Gem lettuce leaves, sliced plum or vine tomatoes, shaved/thinly sliced white onions, and bread and butter pickle slices, to serve
Preparation
Halve eggs and add yolks to a bowl [1], then chop whites coarsely and reserve. Combine the yolks with grated onion, salt, pepper and Greek yogurt using a fork. Once base has been uniformly combined and yolks thoroughly broken up, add garlic, ginger, mustard, curry powder and chutney; taste and start adding hot sauce to adjust heat. Fold egg whites back into salad. Transfer salad to serving bowl [1] and garnish with chili peppers and chopped scallions.
Serve egg salad with a platter or arranged on a serving board of toast points, lettuce, tomatoes, shaved white onions and pickles.