Curried Egg Salad
Makes a generous 2 cups, enough for 3–4 sandwiches.
We think that egg salad is somehow both luxurious and comforting. Our Comfort Curry blend makes this version scrumptious, too.
4 hard-boiled eggs, peeled & well chopped
3 tablespoons sour cream
2 teaspoons white wine vinegar
2 teaspoons Comfort Curry
1/2 teaspoon nigella seeds
1 1/2 teaspoon minced parsley
1/4 teaspoon grated garlic (from about half of a medium-sized clove)
1/4 teaspoon each salt and black pepper, or to taste
Use a whisk to combine all the ingredients, except the eggs, in a medium mixing bowl. Add the chopped eggs and gently fold them into the dressing. Serve it forth!
For a satisfying lunch, toast some seedy, rustic bread. Top the toast with egg salad and sliced avocado. (Adding few roughly chopped cilantro leaves and a sprinkle of Maras pepper flakes makes a nice garnish.)
Inspired by South Indian curries, Comfort Curry is a mild but deeply aromatic blend that combines ginger, cardamom, cinnamon, mace, and fennel. These sweet spices are balanced by earthier ones, such as cumin, nigella, white pepper, and our gorgeous Sri Lankan turmeric.