Curried Egg Salad + Pickled Red Onion Smørrebrød Recipe

Name: Curried Egg Salad + Pickled Red Onion Smørrebrød
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curried Egg Salad; 6 eggs, hard boiled and peeled; 1 tablespoon red onion, minced; 2 tablespoons dijon mustard; 2 teaspoons mayonnaise; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1/4 cup cilantro, chopped; Pinch salt; Pinch freshly ground black pepper; 4 slices gluten-free rye bread; 2 tablespoons nigella seeds; 2 tablespoons fresh dill; 1/2 cup pickled red onion; Quick Pickled Red Onions; 2 cups hot water; 1 teaspoon maple syrup or honey; 1/2 teaspoon salt; 3/4 cup white wine vinegar or apple cider vinegar; 1 medium red onion, halved, sliced into 1/4-inch half moons

Servings: persons

Curried Egg Salad
6 eggs, hard boiled and peeled
1 tablespoon red onion, minced
2 tablespoons dijon mustard
2 teaspoons mayonnaise
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 cup cilantro, chopped
Pinch salt
Pinch freshly ground black pepper
4 slices gluten-free rye bread
2 tablespoons nigella seeds
2 tablespoons fresh dill
1/2 cup pickled red onion
Quick Pickled Red Onions
2 cups hot water
1 teaspoon maple syrup or honey
1/2 teaspoon salt
3/4 cup white wine vinegar or apple cider vinegar
1 medium red onion, halved, sliced into 1/4-inch half moons

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.
4
Bring water to a boil in a kettle.
5
In a large bowl, whisk together the maple syrup or honey, salt, vinegar, and hot water.
6
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.

1390

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Curried Egg Salad, 6 eggs, hard boiled and peeled, 1 tablespoon red onion, minced, 2 tablespoons dijon mustard, and more.

Yes, Curried Egg Salad + Pickled Red Onion Smørrebrød falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Egg Salad + Pickled Red Onion Smørrebrød

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