5 from 78 votes
Curried Egg Salad
Curried Egg Salad mixes hard boiled eggs with mayonnaise, grated carrot, sliced green onion, and curry powder for a creamy and mildly spiced spread. The addition of fresh parsley garnish adds color and a herbaceous note. This versatile salad can be eaten alone, in wraps, or on sandwiches, providing a filling option with a gentle curry flavor and a balance of soft eggs and crunchy carrot.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
231 kcal
Course:
Salad
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 231
% 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.