While we would happily eat a plain slice of crispy fried bread, one piled with a creamy curried egg salad and herbs is way more exciting. This egg salad is ultra-lush thanks to Kewpie mayonnaise, which is made with egg yolks only (traditional mayo uses whole eggs). It’s offset with fragrant, earthy curry powder, fresh mixed herbs, and the crunch of fried bread. We like Madras curry powder because it has a bit of extra heat, but you can use regular curry powder and cayenne pepper to your taste if you prefer.
Ingredients
4 Servings
8
3
1
1
3
3
4
1½
½
1
Preparation
-
Step 1
Using a slotted spoon, carefully lower eggs into a large saucepan of gently boiling water one at a time. Cook, adjusting heat as needed to maintain a gentle boil, 9 minutes. Transfer eggs to a bowl of ice water and let cool, about 10 minutes.
Step 2
Meanwhile, place radishes (if using), herbs, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Drizzle lemon juice over and toss to combine; set herb salad aside.
Step 3
Separate dark green tops from scallions and thinly slice; set aside. Thinly slice remaining white and pale green parts; set aside separately.
Step 4
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket; discard shells. Coarsely chop eggs (keep pieces large).
Step 5
Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add 2 slices of bread and cook until golden and crisp underneath, about 4 minutes. Transfer to plates and arrange fried side up. Repeat with another 1 Tbsp. oil and remaining slices of bread.
Step 6
Heat remaining 1 Tbsp. oil in same skillet and cook curry powder and reserved scallion white and pale green parts, stirring occasionally, until slightly softened and fragrant, about 3 minutes. Transfer scallions to a large bowl, add mayonnaise, mustard, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and mix to combine. Add eggs and reserved scallion greens and gently fold to envelop eggs in dressing.
Step 7
To serve, top fried bread with egg salad and herb salad. Sprinkle with sea salt and Aleppo-style pepper.
Do ahead: Egg salad can be made 3 days ahead. Cover and chill.