Curried Egg Salad with Salted Peanuts and Raisins
Serves 4

Prepare for the week ahead with a batch of curried egg salad! Creamy eggs are boiled just-enough, then mashed with salty peanuts, juicy raisins, and a curry mayo mix that will make lunchtime a treat. Serve with your choice of bread or crackers, or spoon a heap on top of romaine for an easy, satisfying meal!

Ingredients:
8 eggs
1/3 cup mayonnaise
1/2 tablespoon rice vinegar
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 green onions, chopped
1/2 cup roasted and salted peanuts, roughly chopped
1/2 red onion, diced
1 celery rib, diced
1 tablespoon fresh mint, chopped
2 tablespoons dried raisins, chopped 
Crackers or whole grain toast

Directions:
1. Prepare the hard boiled eggs: Add the eggs to a saucepan and fill the saucepan with water, covering the eggs with about 1-2 inches of water. Bring water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let sit for 9 minutes. Remove immediately from the boiling water and place in an ice bath. Once cool enough to handle, peel and finely chop the eggs.
2. In a large bowl combine the chopped eggs, mayonnaise, rice vinegar, curry powder, turmeric, salt, and pepper until eggs are coated.
3. Fold in the green onions, peanuts, red onion, celery, and raisins until evenly combined. Add additional salt and pepper if desired.
4. Serve with hearty, toasted bread or crackers.