This is a “recipe” based on one, probably from Joy of Cooking. One day, when I had a baby and a toddler at home, a husband out of town (again. He was out of town all the time-his job requires quite a bit of travel.) and no money, I was pondering another day of cooking essentially for myself. I had started some eggs to boil for egg salad, but wasn’t set on it and so I flipped through a cookbook to figure out what else I could do with what was in my cupboard. Then, a friend of a friend showed up. She was having a rough time and had a couple of toddlers herself. We chatted and chatted. I ended offering her dinner, pointing out that it wouldn’t be much but I would love her to stay. I couldn’t possibly turn out a woman who had been weepy and good southern manners demanded food.
So, there I was, not much on hand, hard-boiled eggs and curried eggs had jumped out at me from the cookbook. (maybe a bit of serendipitous coincidence because this visitor had come from a country where curries were popular.) I didn’t have the ingredients called for in the recipe for Joy of Cooking, so I cobbled together something from another curry recipe. (maybe the American Heart Association Chicken Curry in a Hurry recipe that I also made a lot at that time). I served it on rice, though Joy of Cooking said toast. I think we were out of bread or the bread was dubious at best. It was a super homey meal that soothed both our souls. She had never had curried eggs either, but it still “tasted like home” to her. The kids who ate solid food liked it too! So here is how I do it:
Hard boil six eggs. Make a medium white sauce and add 2 teaspoons or so of curry powder. If you want, add some frozen peas or drained, canned peas at this point. Or some drained pimentos. (or both!) Add peeled, chopped, hard-boiled eggs. Stir together. Serve on white rice or toast.
Curry powder also adds a nice touch to deviled eggs if you want to get away from the traditional type.