Curried Egg Salad Sandwiches

• Curried Mayonnaise, (Makes more than required by recipe)
• 3/4 cup vegetable oil
• 1 tsp minced garlic (about 1 large clove)
• 1 Tbsp minced ginger (about 1/2 inch piece fresh)
• 1 Tbsp good curry powder
• 1/2 tsp ground turmeric
• pinch of cayenne pepper
• 2 tsp fresh lime juice, plus more to taste
• 1 tsp water
• 1/2 tsp kosher salt
• 1 egg yolk
• 1/4 cup minced red onion
• kosher salt
• 8 hard-cooked eggs, peeled and coarsely chopped
• 2 celery ribs, cut into small dice
• pita bread or naan, for serving

Combine the oil, garlic, and ginger in a small saute pan over high heat. When the garlic begins to simmer, reduce the heat to medium and continue cooking until the garlic is cooked (smell it; it should have lost its raw smell). Remove the pan from the heat and add the curry, turmeric (if using), and cayenne. Transfer the mixture to a glass measuring cup to cool.

While the oil is cooling, combine the lime juice, water, and salt in the vessel you'll be mixing you mayonnaise in and allow the salt to dissolve. Stir in the egg yolk. When the oil is cool enough to touch, whisk it in, first a drop or two at a time, then in a thin stream until it is smoother and rich. Set the mayo aside. It can be refrigerated up to 8 hours in an airtight container.

Put the minced red onion in a small bowl and sprinkle liberally with kosher salt, then cover with water 5 to 10 minutes.

Put the eggs in a medium bowl. Give them a three-or four-finger dose of salt. Strain the onion and add it, along with the celery and 1/2 cup of the mayonnaise, and stir with a rubber spatula until all the ingredients are uniformly incorporated.

Serve on the bread.

Makes 4 servings, 12 WW PointsPlus (without pita/naan)