Egg Salad, Bitches!
Bring a small pot of water to a slow boil. Poke a hole in the bottom of three eggs with a pin. Drop the eggs in the boiling water, use a spoon or some tongs. Let simmer 12 minutes. Run the eggs under cold tap water and let sit in cold tap water while you assemble the rest of the egg salad.
Make mayonaise.
Dice 1 whole fennel root, you might not need it all. Mince 2 scallions. Mix these in a bowl with about 1/4 cup homemade mayonaise. Stir in 1 tsp curry powder and a healthy pinch of salt and a few good grinds of pepper.
Peel and rinse your eggs and pop out the yolks. They will probably be a little moist, thats what I am going for. Smash the yolks into the mayo mixture. Cut the egg whites into a small dice and stir into the mixture. Taste and serve.
I ate mine on toast. Then I mixed my leftovers into some grain salad from whole foods salad bar. Also, I used curry powder that my housemates made from the Eve Cookbook. Deeelicious.
Adapted from [ Simply Recipies ]