I wonder why egg salad hasn’t had a dramatic revival in recent years. With the re-embrace of eggs from a health perspective (not to mention its being an eggcelent protein for economy’s sake), it seems eggs can do no harm poached, fried, or hard-boiled on even the finest restaurant plates. But egg salad? Perhaps the pale-yellow deli standard could use a little perk.
The last time I ventured into this staple American sandwich stuffer, it was studded with piquant capers and spruced up with plenty of fresh lemon juice and herbs. But heading east from the Mediterranean, we come to a vibrant palette of flavors to awaken it also. I’m talking curries. You know–spicy, sweet, sour, salty, something. Oh it’s winter alright, but you can be in a tropical place quickly with a can of Thai green curry paste. I’m not even opposed to the yellow mustard deli standard egg salad, but I am opposed to doing the same thing every time the same way for no good reason.