A sarnie is nothing else then a sandwich. With the exception that it’s taste is delicious. So this post is about making an egg salad. That is curried and spiced with Dille and emilies curry spice-mix. Probably you would recognise the taste of Dille. When applied with poached Salmon. Dill is important in the Swedish kitchen. They have Dill & Leek flavoured crisps. And the sweetness of Dille mediates perfectly with the salty flavouring of the crisps. So in this case Dille and Curry will do good things together
It is said that every family in India has her own bespoke curry mix. My favourite mix is from Marks and Sparks. And in 2020, I have tried to copy this amazing blend of spices. For the very fact I could not travel to Paris or London to collect a few pots of M&S Curry Powder. The good thing is that I had the time and patience to create my own favourite ratio of spices. That I call emilies curry spice-mix. That you can order in a flat re-usable tin. From Sunday November 28 onwards
The best egg salad has this hint of mayonaise. And a good dollop of Greek or French yoghurt. I try to minimise my consumption of mayonaise as much as a I can. And compensate with an organic dairy product that has a bit of texture. No better solution is a few table spoons of Greek or French Yoghurt
Cook 5 eggs in a few minutes. In plenty of water. The fresher your eggs. The earlier they will transform into a group of hard boiled eggs. I would do a test. And fish one egg out of the boiling water. After it has been boiling over 3 minutes. In case it’s yoke is still deeply coloured. You should let the others eggs boil a bit longer. When ready, let the eggs rest for about 10 minutes. After you have given them a cold bath
Mix 1 tsp. of Dille with 1 tsp. emilies curry mix. And add the blend to a cup of Greek or French yoghurt. Finalise this squashed delight of curried diary with 2x table spoons of Mayonaise
Give the salad a try. When your 1st bite would give you a fatty sensation to your taste buds? Add a drop of freshly squeezed lemon
Does the egg salad tastes a bit too zesty? Add another table spoon of mayonaise. In case the salad is lacking mass. Than store your egg salad in a closed bowl in the fridge. And let is rest for at least 60 minutes. Bon appetit!