Curry and onion powder add an exotic heat to the traditional egg salad sandwich, making it fit for an every day breakfast, lunch or elegant brunch.
This post is the first in my year-long partnership with McCormick, because I’m a firm believer that we can all use a little spice in our lives.
Back in the day I could peel an egg like no other.
As a kid, I vividly remember my Uncle Tom showing me a magic trick. “Hey, Heidi, do you want to see something special?” Well, of course I did! I was 10 years old! How could I not?
Uncle T knew how to make a presentation out of just about anything so when he showed me how he could peel an entire shell from a hard boiled egg in one movement, I was transfixed! The shell easily fell from the white orb in his large hand in one complete, in-tact ribbon.
It became my mission to master the peeling of an egg just like Uncle Tom did. And I did! For years.
And then my success came to a screeching halt.
I don’t know what my deal is, but for the life of me I can no longer peel an egg without it ending up as a shaggy semblance of what I see others pulling off all of the time.
That’s why today’s recipe is an egg salad sandwich instead of deviled eggs. Because who wants to see a deviled egg that looks like it’s been hacked with a jig saw when you can be making this delicious curry-spiked egg salad sandwich instead?