Description
Curried egg salad takes a flavorful, spiced spin on a classic egg salad with a creamy texture, crunchy vegetables, and warm curry notes.
Ingredients
Scale
- 6 large eggs
- 1/3 cup mayonnaise
- 1/2 cup grated carrot
- 1 green onion, sliced
- 1 teaspoon curry powder
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped parsley
Instructions
- Bring a pot of water to a boil, then reduce heat to a gentle simmer
- Carefully lower eggs into the water and boil for 12 to 14 minutes
- Transfer eggs to an ice bath to cool completely
- Peel eggs and chop into chunky pieces
- Add eggs, mayonnaise, carrot, green onion, curry powder, salt, and pepper to a bowl
- Stir until well combined and garnish with parsley
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Do not leave egg salad at room temperature longer than 2 hours
- Greek yogurt can be used instead of mayonnaise for a lighter version
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 231
- Sugar: 1
- Sodium: 225
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 9
- Cholesterol: 253