Recipe: Chicken and Egg Salad with Curried Mayonnaise and Toasted Hazelnuts

CHICKEN AND EGG SALAD WITH
CURRIED MAYONNAISE AND TOASTED HAZELNUTS

4 teaspoons curry powder (preferable Madras-style)
1 teaspoon ground cumin
3/4 cup mayonnaise
1/8 teaspoon cayenne pepper (optional)
2 1/2 to 3 cups 1-inch pieces cooked chicken
4 large eggs, hard-cooked, peeled and quartered
1/2 cup diced, peeled, crisp apple
1/2 cup diced, sweet onion
2 tablespoons dried currants
1/2 cup toasted, skinned, and coarsely chopped hazelnuts*
Salad greens (preferably Boston or Bibb lettuce) (for serving)

Sprinkle curry powder and cumin in a small dry skillet and heat over low heat until the spices are fragrant, about 1 minute. Transfer spices to a small bowl and stir in mayonnaise and cayenne, if using.

In a large bowl combine chicken, eggs, apple, onion and currants or raisins. Gently fold in the mayonnaise mixture. Sprinkle the hazelnuts over the top of the salad and stir just once.

Serve at room temperature or chilled on salad greens.

*TO TOAST HAZELNUTS:
Preheat the oven to 350 degrees F. Spread the hazelnuts in a shallow baking pan. Bake until lightly toasted, 10 to 15 minutes. Spread on a clean kitchen towel and let cool. Rub briskly with the towel to remove the skins. Or place the cold nuts in a large strainer and rub briskly until the skins are loosened.

Makes 4 servings
Source: The Good Egg by Marie Simmons