Curried Egg Salad + Pickled Red Onion Smørrebrød

• Curried Egg Salad
• 6 eggs, hard boiled and peeled
• 1 tablespoon red onion, minced
• 2 tablespoons dijon mustard
• 2 teaspoons mayonnaise
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/4 cup cilantro, chopped
• Pinch salt
• Pinch freshly ground black pepper
• 4 slices gluten-free rye bread
• 2 tablespoons nigella seeds
• 2 tablespoons fresh dill
• 1/2 cup pickled red onion
• Quick Pickled Red Onions
• 2 cups hot water
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon salt
• 3/4 cup white wine vinegar or apple cider vinegar
• 1 medium red onion, halved, sliced into 1/4-inch half moons

1. Roughly chop the eggs and add them to a large mixing bowl.
2. Add in the red onion, mustard, mayonnaise, curry powder, cumin, chopped cilantro, salt and pepper. Mix well to combine.
3. Top toasted gluten-free rye bread with egg salad and garnish with pickled red onion, nigella seeds, and a few sprigs of fresh dill.
4. Bring water to a boil in a kettle.
5. In a large bowl, whisk together the maple syrup or honey, salt, vinegar, and hot water.
6. Place the onions into a jar and pour in the vinegar mixture. Let sit at room temperature for an hour. Can be made a week in advance. Cover and refrigerate.

egg salad, eggs, red onion, mustard, mayonnaise, curry powder, ground cumin, cilantro, salt, freshly ground black pepper, bread, nigella seeds, fresh dill, pickled red onion, red onions, water, maple syrup, salt, white wine vinegar, red onion

Taken from food52.com/recipes/70768-curried-egg-salad-pickled-red-onion-smorrebrod (may not work)