Curried Egg Salad Recipe
This Curried Egg Salad is a flavorful and creamy twist on the classic egg salad, featuring hard-boiled eggs, curry powder, grated carrot, and green onion, all combined with mayonnaise and garnished with fresh parsley. Perfect for a quick lunch or a light dinner, it can be served on its own, in wraps, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Egg and Salad Mixture
- 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 tablespoons chopped parsley, for garnish
Instructions
- Boil the eggs: Bring a pot of water to a boil, then reduce the heat to low to prevent bubbling. Using a skimmer, gently place the eggs into the pot to avoid cracking. Turn the heat back to high and boil the eggs for 12-14 minutes until fully cooked.
- Cool the eggs: Transfer the eggs immediately into an ice water bath for a few minutes to stop the cooking process and cool them down, making peeling easier.
- Peel and chop: Once cooled, gently peel the eggs and discard the shells. Cut the hard-boiled eggs into your preferred size; chunky pieces are recommended for texture.
- Mix the salad: In a bowl, combine the chopped eggs, mayonnaise, grated carrot, sliced green onion, curry powder, salt, and pepper. Stir well until all ingredients are evenly incorporated.
- Garnish and serve: Sprinkle the chopped parsley on top. Serve immediately on its own, in wraps, or sandwiches, and enjoy!
Notes
- Store the salad in an airtight container in the refrigerator for up to 3-4 days; do not leave out at room temperature for more than 2 hours.
- The recipe can be prepared ahead of time and enjoyed straight from the fridge.
- To avoid cracked eggs, bring eggs to room temperature before boiling or run them under lukewarm water.
- Gently add eggs to boiling water using a skimmer to prevent cracking.
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier version.
Find it online: https://cookingwithsarah.com/curried-egg-salad-recipe/
