pack that protein: curry egg salad

It stays hot dang near through September, & the haze can take away my appetite for meat at times. Enter recipe for refreshing picnic food! It is very tasty as a lettuce wrap with avocado slices or as a sandwich with spinach & apple slices.

Curry Egg Salad, Serves 3-4

Ingredients

• 5 fresh eggs
• 1 part red curry paste
• 2 parts spicy brown mustard
• 3 parts mayo (I'm partial to Duke's) or plain yogurt
• salt & pepper to taste

*note: For me, 1 part=1 Tbsp so the mixture is sticky without being dry. I say "part" b/c everyone likes theirs at a different texture.

Preparation

• Hard boil the eggs: put 5 eggs in a pot & cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Turn off the heat, cover, & let sit for exactly 7 minutes.
• Have a big bowl of ice water ready & when the eggs are cooked, transfer them to the ice bath for app. 3 minutes (to stop the cooking). Refrigerate eggs until 30 min before you intend to serve the egg salad.
• When eggs are quite cool, blend the mayo/yogurt, curry powder and salt in a tiny bowl (I use a small whisk). Set aside.
• Crack and peel each egg, and place in a medium mixing bowl. Briefyly mash cooled eggs with a potato masher & stir in spice mixture with a fork.
• Serve chilled (no one like a stinky egg)