Author Notes: Spice up your traditional egg salad with warming spices and quick pickled red onion.

Curried Egg Salad + Pickled Red Onion Smørrebrød

Serves: 4

Curried Egg Salad

• 6eggs, hard boiled and peeled
• 1tablespoon red onion, minced
• 2tablespoons dijon mustard
• 2teaspoons mayonnaise
• 2teaspoons curry powder
• 1teaspoon ground cumin
• 1/4cup cilantro, chopped
• pinches salt
• pinches freshly ground black pepper
• 4slices gluten-free rye bread
• 2tablespoons nigella seeds
• 2tablespoons fresh dill
• 1/2cup pickled red onion

1. Roughly chop the eggs and add them to a large mixing bowl.
2. Add in the red onion, mustard, mayonnaise, curry powder, cumin, chopped cilantro, salt and pepper. Mix well to combine.
3. Top toasted gluten-free rye bread with egg salad and garnish with pickled red onion, nigella seeds, and a few sprigs of fresh dill.

Quick Pickled Red Onions

• 2cups hot water
• 1teaspoon maple syrup or honey
• 1/2teaspoon salt
• 3/4cup white wine vinegar or apple cider vinegar
• 1medium red onion, halved, sliced into 1/4-inch half moons

1. Bring water to a boil in a kettle.
2. In a large bowl, whisk together the maple syrup or honey, salt, vinegar, and hot water.
3. Place the onions into a jar and pour in the vinegar mixture. Let sit at room temperature for an hour. Can be made a week in advance. Cover and refrigerate.

https://food52.com/recipes/70768-curried-egg-salad-pickled-red-onion-smorrebrod