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Curried Egg Salad on a Baguette with Pickled onions and Arugula

*This week I’m bringing one of my favorite recipes out of the archive since it seems so appropriate for this beautiful weather! These sandwiches pack well and will be a great lineup to your Spring picnic set-up.*

 

Picnics are one of my favorite parts of spring and summer, and an excellent way to get together with friends to enjoy great food, conversation, and nature. Even if your idea of nature is a walk through Central Park, this easy recipe is the perfect addition to your picnic basket.

 

Curried Egg Salad on a Baguette with Pickled onions and Arugula

Serves Four

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INGREDIENTS:

  • 6 large hard-boiled eggs, roughly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup of dill, chopped
  • 1/4 of chives, chopped
  • 1/2 Jalapeño, chopped (seeded for less heat)
  • 1/3 cup of caperberries, chopped
  • 2 tablespoon of whole grain mustard
  • 1 tablespoon of curry powder
  • 1 tablespoon of cumin
  • 1 tablespoon of lemon juice
  • 1 fresh baguette
  • 1 cup of arugula
  • 1/2 cup of pickled onions
  • kosher salt and fresh ground pepper, to season

 

 

METHOD:

In a large bowl, combine the mayonnaise, curry powder, cumin, mustard, and lemon juice. Then add the eggs, dill, chives, Jalapeno, and caper berries. Season with salt and pepper.

Divide baguette evenly and then slice each piece down the middle lengthwise. Spread 1/2 cup of egg salad on each bottom cut of bread, then layer with arugula and pickled onions. Secure each sandwich with parchment paper and wrap with tin foil.

 

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Satisfy your senses,
Amanda (follow me on Twitter!)


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