Not Your Grandma’S Egg Salad (Curried Egg Salad With Shrim - cooking recipe

Ingredients

3 tablespoons mayonnaise
3/4 teaspoon hot Madras curry powder
1/4 cayenne pepper (or to taste)
5 hard-boiled eggs, pelled and chopped
2 teaspoons mustard (Celebration's Lemon Mustard)
1/4 cup finely chopped celery
2 finely chopped green onions (shallots would work well too)
4 ounces baby shrimp (drained and rinsed) or 1/2 cup chopped cooked shrimp
salt & pepper

Preparation

Mix together the mayonnaise, curry powder, mustard, and cayenne together in a small bowl and set aside.(If you don't have lemony mustard, a squirt or two of lemon juice will add a nice zing).
In a mixing bowl combine chopped eggs, celery, onions, and shrimp and season with pepper (I don't add salt as I feel the shrimp adds enough salt flavor, but that is a personal thing). Stir in the dressing and mix thoroughly - cover and refrigerate, the taste improves as it has a chance to blend.
**If you do not have hard cooked eggs on hand, put eggs in pan with cold water, a pinch of salt, and a tablespoon of white vinegar. Once water comes to boil, cover, turn off heat and let simmer 20 minutes. Cover eggs with ice water for 10 minutes, drain, crack, and peel.