Curried Egg Salad with Pickled Beets

Ingredients:

• 10 large eggs
• 1 tbsp. curry powder
• 1/3 cup mayonnaise
• 1 tbsp mustard
• 2 small stalks celery, chopped (about 1/2 cup) + celery leaves for serving
• 2 tbsp chopped fresh chives, plus extra for serving
• 4 pumpernickel slices, toasted and halved
• 8 Boston lettuce leaves
• 0.5 cup thinly sliced ​​radishes
• 1.5 cups alfalfa sprouts
• 1 can (450 g) pickled beets, dry and chop

Preparation:

1. Place the eggs in a large saucepan and cover with cold water to a level of 2 cm. Bring to a boil, then reduce heat and simmer for 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer them to the ice water; let cool for 5 minutes. Peel and chop the eggs, and transfer to another large bowl.
2. Meanwhile, in a small dry skillet over low heat, toast the curry powder, stirring frequently, for 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper. Stir gently. Add the chopped celery and green onions.
3. Layer the lettuce leaves on the bread, then add the egg salad, radishes, and alfalfa sprouts; top with celery leaves and more chives. Serve with the beets.