Curried Egg Salad
User Reviews
5
Curried Egg Salad
Description
Curried Egg Salad is prepared by gently boiling eggs for 12-14 minutes, cooling them in an ice bath, peeling, and chopping to preferred size. The eggs combine with mayonnaise, freshly grated carrot, thinly sliced green onion, curry powder, salt, and black pepper to create a creamy, flavorful mixture. The curry powder adds a warm, aromatic spice that complements the richness of the eggs and mayonnaise.
The texture balances the softness of cooked egg and creaminess from mayonnaise with the mild crunch of grated carrot and freshness from green onion. Sprinkling with chopped parsley adds a visual touch and herbaceous brightness. This salad works well as a standalone dish, sandwich filling, or wrap ingredient.
It is best eaten fresh but can be made ahead and stored refrigerated for up to 3-4 days. Care should be taken to avoid leaving at room temperature beyond two hours. Prior to boiling, room temperature eggs or running them briefly under lukewarm water help prevent cracking. Greek yogurt may be substituted for mayonnaise for a different creamy texture and tang.
Ingredients
- 6 egg room temperature
- 1/3 cup mayonnaise or more for extra creaminess
- 1/2 cup carrot from one small carrot, grated
- 1 green onion sliced
- 1 teaspoon curry powder
- salt to taste
- black pepper to taste
- 2 tbs parsley for garnish, chopped
Instructions
- 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.
- Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
- Once your eggs are cool to touch, peel and discard the eggs shells.
- Cut the hard boiled eggs to your desired size (I prefer chunky).
- Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.
- Serve on its own or in a wrap or sandwich and enjoy!
Notes
- Store the egg salad in the refrigerator and consume within 3-4 days to maintain freshness.
- Do not leave the salad at room temperature for more than 2 hours to avoid spoilage.
- Use room temperature eggs or briefly warm eggs before boiling to prevent cracking.
- A skimmer helps gently place eggs in boiling water to avoid damage.
- Greek yogurt can substitute mayonnaise for a different creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 253mg | 84% |
| Sodium | 225mg | 9% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3219IU | 64% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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