A good thing about having one of the cutest hamsters in the world is that you can put her photo where the photo of the ugly egg salad should go. (To see just how ugly, you'll have to read to the end of the entry.)
This egg salad may not be as cute as Clementine but it IS delicious. (To find out just how delicious, you'll have to make it yourself.) It's very unusual, too. It has caramelized onion on top, it has a crunch to it, and it tastes a little like eating out at an Indian restaurant. That's because it has curry in it.
To hard boil the eggs, we used the Egg-Perfect Egg Timer, a gift from Yunah. It's shaped like an egg. You know the eggs are hard boiled when it turns from red to black.
Caramelizing onions is fun because you get to saute the onions for
We changed the recipe a little to make it less spicy for kids. It came from Monica Bhide's Modern Spice. I really love this cookbook. Another great recipe is Chile Pea Puffs. Here's a picture of the book:
Curried Egg Salad with Caramelized Onions, adapted from Modern Spice
2 tablespoons vegetable oil
1/2 red onion, thinly sliced
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
6 hard-boiled eggs, chopped
1/2 red or green bell pepper, finely diced
1/2-3/4 cups of mayonnaise
2 tablespoons chopped cilantro
1/4 of a small chile pepper (more if you can stand the heat)
1 teaspoon sweet curry powder (more if you'd like a more intense flavor)
1 tablespoon mustard
To caramelize the onions, heat the oil in a frying pan. Add the sliced onion and saute for 5 minutes, or until the onion becomes translucent. Add salt, sugar, and black pepper, and cook another minute. Remove from heat when the onions begin to brown.
Chop hard-boiled eggs, and add bell pepper. Mix well.
In a separate bowl, combine the mayonnaise, cilantro, chile, and curry powder. Salt to taste. Add the mustard and mix. Then add the mayonnaise mixture to the eggs. Top with the caramelized onions.