Spring is here, sorta (it’s snowing tomorrow btw. nbd), and what that means is that the stores are inundated with bunnies and chicks and Easter baskets, fake green grass, jelly beans and colored eggs. And it’s those Crayola colored eggs that I’m addressing today with this coronation egg sandwich.
More like an egg salad sandwich really, and the perfect way to use up all the leftover hard boiled eggs should dying Easter eggs be a thing in your house the way it was in mine. Easter was never my favorite holiday (scratchy dress, long church service), but Mom did it up every year nonetheless and that included dying eggs. That was fun and fine and with much less pressure than I’m sure moms feel today when you’re staring at all the crafting wizards that reside on Pinterest. We kept it simple with a ready-made dye kit, and ended up with color eggs, colored hands, and a bunch of hard boiled eggs that we then had to figure out how to use.
This egg salad is THE solution. I mean, I’m sure we’ve all had egg salad and it’s fine, but THIS recipe is what every egg salad should aspire to be. I’ve adapted it from the coronation chicken salad sandwich (for the fun story and history of that came about, click that link) that I made a bit ago and the flavors translate perfectly (have you made that one yet? Because you should). A cooked curry mixture is folded into nearly a dozen hard boiled eggs and sandwiched between your favorite fresh bread (always fresh bread- I can’t say it enough!). It’s an awesome lunch to pack and according to my friend was the best egg salad she’d ever had.
The best ever? That’s high praise indeed, but I’ll take it.
Coronation Egg Sandwich
Hard boiled eggs are mixed with a sweet cooked curry sauce, dried apricots, sweet dried cranberries and slivered almonds in this coronation egg sandwich.
Ingredients
- 10 hard-boiled eggs, coarsely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 TB unsalted butter
- 1/2 cup yellow onion, finely diced
- 1 TB curry powder
- 2 TB tomato paste
- 2 TB water
- 2 TB red wine (or red wine vinegar)
- 2 TB lemon juice
- 3 TB mango chutney
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup plain Greek yogurt
- 1/4 cup sliced almonds
- 8 dried apricots, chopped
- 2 TB chopped dried cranberries
- 2 TB sliced green onions
- 2 TB chopped parsley
- 8 slices good bread, toasted
Directions
- Step 1 In a small saucepan over medium heat, melt the butter and add the onions. Cook about 5 minutes until the onions are soft. Add the curry powder, salt and pepper and cook until the spice is toasted, another 2 minutes. Add the tomato paste, chutney, lemon juice, water, wine, additional salt and pepper. Cook over medium-low heat until it is the consistency of ketchup. Set aside to cool completely. Once it is cool, fold in the yogurt.
- Step 2 Once the eggs are cooled, fold it into the tomato-spiced mixture. Add the almonds, cranberries, apricots, green onions and parsley. Fill between two slices of bread, as you do with sandwiches.
