Now I'm curious about curried egg salad... never heard of it before!

alisande, do you have a recipe you can share?!

Party, Ruthie_tx posted one last year that I make, and it's delicious.
I'll share it and Alisande can post hers as well.

This is so good with crackers, a bagel etc.

6 chopped, hard-boiled eggs
1/4 cup finely chopped onion
1/3 cup mayonnaise
1 1/2 tsp curry powder
1 tsp dijon mustard
1/4 tsp salt
pinch cayenne

Mix mayonnaise, curry powder, dijon, salt and cayenne. Combine with eggs and onion.

This is the one I uised but I omitted the apple and used scallions for the onion

1/3 cup mayonnaise
1 tablespoon fresh lime juice (half of one lime)
1 1/2 teaspoons curry powder
1 ý teaspoons whole grain or Dijon mustard
1/4 teaspoon salt
Pinch of cayenne
6 hard-boiled large eggs, chopped
1 cup diced Granny Smith apple (roughly 1 apple)
1/4 cup finely chopped red onion
8 slices wheat bread
Lettuce for garnish (optional)

Mix together the mayo, lime juice, curry powder, mustard, salt and cayenne. In a separate bowl, add together the chopped eggs, apple and onion. Pour the curry dressing over top and gently stir everything together. Serve on toasted wheat bread with lettuce, or just eat it with a fork as it is.

Thank you both for posting the recipes! I'll be making my own curry powder and wonder whether you each use a hot or mild curry when you make yours?

glenda, the addition of apple sounds so wild that that's the one I want to try first! The texture sounds great and I love sweet with spicey.

What about the Moroccan spiced chick pea soup? That sounds yummy, too!

party_music50, the one I shared is Alisande's recipe.

hounds x two, please share your Moroccan spiced chick pea soup.

Thank you Glenda and alisande. :)

So do you use hot or mild curry with it? lol!

Funny.... there is an Indian restaurant near here that is my BF's favorite place to eat. They have a wonderful lunch buffet 7 days a week, and dinner buffet on Tues and Wed. nights. They serve a wide variety of dishes... salads, entrees, and desserts. Everything is clearly marked for content and the few hot/spicey dishes are noted. We can't get anyone to go to the buffet with us because they all assume it will be nothing but hot curry! :(

You're welcome, Glenda! Have you tried it with the apples? I think it's a wonderful addition.

I don't know if my curry powder is hot or warm or cool. LOL I've bought different brands in various places, including a non-branded variety carried by our local health food store. I'm guessing none of them are hot because my mouth never burns from the result.

Oh man do these recipes sound goooood!

I have tried it with apples and is excellent

Just didn't have apples this time, for today, but still enjoyed it. Quite tasty! BOTh ways !

Sorry, I don't have a recipe for the chick pea soup, but I'm searching for one that sounds good.

I can share mine. Be back soon.

Adapted from Paulette Mitchell's Vegetarian cookbook in the 15-Minute Gourmet series:

Moroccan Chickpea Soup

2 tbsp vegetable oil (I use olive oil)
2 large carrots, finely shredded
ý cup finely chopped onion
1 clove garlic minced or put through a press
1 (15 oz.) can chickpeas (garbanzo beans), drained
3 cups vegetable broth, divided
1/3 cup tahini
2 tbsp. fresh lemon juice
1 tbsp. minced fresh flat-leaf parsley
þ tsp. ground cumin
black pepper to taste
ý tsp. dried thyme
ü tsp. turmeric
cayenne pepper to taste (optional)

Heat the oil in a Dutch oven over medium heat. Add the carrots, onion, and garlic; cook, stirring occasionally, until tender. Set aside.

Process the chickpeas, tahini, lemon juice, and 1 cup of the vegetable broth in a food processor until smooth.

Stir the pureed mixture into the pot, then add the remaining vegetable broth and the other ingredients. Cover and cook over medium-low heat, stirring occasionally, until heated through.

Serves 4, although I think thatâÂÂs debatable. I made it for 4 people recently and increased the quantities by 50%.

Thank you sooo much! Looking forward to making it soon.

You're very welcome! I think you'll like it . . . it always gets compliments.

alisande, thanks, and a must try recipe :o)