Sous Vide Curried Egg Salad

(6)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This curried egg salad is perfectly spicy. You’ll “hard boil” the eggs in the Anova Sous Vide Precision cooker, then mix up the salad. This recipe is served best after it sits it the fridge (covered) for one day. Serve it in a lettuce wrap or the old-fashioned way, on white bread.
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Ingredients for 4

  • 8 large eggs

  • 3 tablespoons mayonnaise

  • 1 1/2 tablespoons Dijon mustard

  • 1 tablespoon minced white onion

  • 1 tablespoon chopped cornichon, dill pickles, or relish

  • 2 teaspoons red curry powder

  • 1/2 teaspoon cayenne pepper

  • Pinch of sugar

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 170°F (76°C).

  • Step 2

    Using a slotted spoon, gently place the eggs in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, gently remove the eggs from the water bath using a slotted spoon. Transfer to an ice bath and chill for 20 minutes.

    • Step 1

      Peel the eggs, chop, and combine with the mayonnaise, Dijon, onion, cornichon, curry powder, cayenne, and sugar. Season to taste with salt and pepper. Serve.

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170 F / 76.7 C Recipe Temp
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