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Even More Sandwich Ideas!
Coronation Egg Salad
Experience the royal flavors of Coronation Egg Salad, a regal twist on a classic dish. Picture the creamy egg salad, elevated with a blend of exotic spices like curry powder, cumin, and turmeric, reminiscent of a coronation chicken dish. Envision the vibrant colors and fragrant aroma as you mix in the spices, along with sweet mango chutney and tangy yogurt. With each bite, imagine the explosion of flavors—the richness of the eggs, the warmth of the spices, and the sweetness of the chutney. Coronation Egg Salad isn't just a salad; it's a culinary delight fit for royalty.
Ingredients
- 6 hard-boiled eggs
- 2 tbsp Kewpie mayonnaise
- 2 tsp curry powder
- 4 tsp mango chutney
- Juice of 1 lime
- Pinch of salt to taste
- Watercress, to serve
Instructions
- Peel and chop the hard-boiled eggs into small pieces.
- In a mixing bowl, combine the chopped eggs with mayonnaise, curry powder, mango chutney, lime juice, and salt. Mix well to combine.
Notes
- This recipe makes about 2 servings.
- Serve the Coronation Egg Salad as a sandwich filling, on a bed of greens, or with crackers.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 377mgSodium: 231mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 13g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Coronation Egg Salad Recipe
Craving Eggs and a Bit of Magic
The other day I was working from home and had an overwhelming craving for eggs. Not just any eggs, mind you. I wanted simple, boiled eggs. So I boiled a whole dozen, because of course I did. And then I ate one, and satisfied the craving. But then I was left with a bowlful of eggs and nothing to do with them. That’s when the idea struck me to try something new. I combined the comforting creaminess of egg salad with the sweet, spiced flavour of Coronation chicken to create a Coronation egg salad. And honestly? It might be the best thing I’ve made in ages.
My version uses Kewpie mayonnaise, which is something I keep on hand for moments like these. It’s richer and tangier than your average mayo and pairs beautifully with the curry powder and mango chutney. Add a splash of lime juice, and you’ve got something vibrant, slightly sweet, a bit spicy, and utterly delicious. The texture is thick and glossy, the colour golden, and it sits just right in a sandwich or spooned onto toast. It’s the sort of dish that feels a little bit fancy even when it’s just lunch at home.
I can’t believe I hadn’t thought of it sooner. It’s one of those recipes that seems obvious in hindsight. I’ve already made it multiple times, and I can say with complete confidence that I don’t think I’ll be going back to plain egg salad any time soon. It’s comforting, flavourful, and just a little bit nostalgic – everything I want from a weekday lunch.
Lazy Cooking Weekends
This weekend feels like a soft pause before life ramps up again. I finished my old job yesterday and start a new contract on Monday. It’s been a bit of a whirlwind since moving back to Australia – a series of short-term roles while I figure things out. But this new one seems promising, and I’m hopeful it’ll bring a bit more structure to my weeks. In the meantime, I’m celebrating the only way I know how: by cooking.
Today, the house smells of spices and simmering butter chicken. I’ve got pilau rice on standby and a fresh batch of raita waiting in the fridge. It’s all for my boyfriend, who never fails to make appreciative noises with every bite, which is truly the dream. There’s something so grounding about pottering in the kitchen on a chilly Saturday, nowhere to be, nothing pressing to do. Just food, warmth, and the soft joy of making something with your hands.
This is what happiness looks like for me these days. I miss having a big kitchen to film in, like I did when I was streaming. But even in my small space, with limited light and counter space, the joy is still there. A bowl of coronation egg salad sits on the bench waiting to be eaten, and the cat is curled at my feet. There’s no rush, no pressure. Just a weekend at home doing what I love.
Story Time: Winter Moves and Cold Kitchens
Let me tell you a little story. Back when I was living in Scotland, I once moved house in the middle of winter. It was literally snowing the day I moved in, and the flat I was moving into had been empty for weeks. Which meant no heating had been on! When I stepped inside with Maia, my black cat who I had to leave behind when I moved back to Australia (and who I still miss terribly), it was five degrees inside. Five. We huddled together near the radiators as they slowly tried to warm the place up, wrapped in coats and scarves and a blanket or two.
I hadn’t thought through just how cold a flat could get when it sat empty through a Scottish winter. There was no furniture yet, no bed, no sofa. Just cold floors, cold walls, and the hum of radiators doing their best. Maia looked at me like I’d lost the plot. I boiled the kettle over and over to keep making tea, trying to convince myself it would warm me up from the inside out. It took days to make that flat feel liveable, but somehow we managed.
Then there was moving to Adelaide, where it was winter again and the house I moved into had also been sitting empty. The heating was broken, of course. I had an air mattress, which I learned very quickly offers no insulation whatsoever. I was freezing that first night, layered under as many doonas and jumpers as I could find. The next day, I ordered a heated blanket online, which thankfully arrived quickly. If there’s one lesson I’ve learned from all this, it’s to always move in summer. Or at least bring a fan heater!
Ingredients Breakdown
At the heart of this recipe is the humble egg. Hard-boiled until the yolks are just firm and buttery, they form the base of this salad. Six large eggs will do the trick, chopped coarsely for texture. The Kewpie mayonnaise brings a rich, umami-laden creaminess, and you’ll want a good few tablespoons to coat the eggs generously. It’s worth tasting as you go to get the balance just right.
The next layer is the flavour profile that makes this distinctly Coronation: a heaped teaspoon of curry powder, preferably mild, to keep things warming without overwhelming. Add to that a tablespoon of sweet mango chutney, which gives a fruity depth and a little chew. Lime juice cuts through the richness, adding freshness and a hint of acidity. I find half a lime does the job, but again, trust your tastebuds.
Finally, we season. A pinch of sea salt and a crack of black pepper is all you need to round things out. Optionally, you can stir through some chopped coriander for an extra herbaceous lift, or a touch of sultana or flaked almond if you want to push it closer to its chicken-based cousin. Personally, I keep it simple. It’s perfect as it is.
