Curried Egg Salad
Curried egg salad takes a flavorful, spiced spin on this classic dish. It's the perfect combination of creamy and crunchy, with a hint of warm curry spices.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 eggs (room temperature)
- 1/3 cup mayonnaise (or more for extra creaminess)
- 1/2 cup grated carrot (from one small carrot)
- 1 green onion (sliced)
- 1 teaspoon curry powder
- salt and pepper (to taste)
- 2 tbs chopped parsley (for garnish)
Instructions
- 1
Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12-14 minutes.
- 2
Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
- 3
Once your eggs are cool to touch, peel and discard the eggs shells.
- 4
Cut the hard boiled eggs to your desired size (I prefer chunky).
- 5
Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.
- 6
Serve on its own or in a wrap or sandwich and enjoy!