Description
A flavorful and creamy Curried Egg Salad recipe combining hard-boiled eggs with a blend of mayonnaise, grated carrot, green onion, and curry powder for a vibrant twist on the classic egg salad. Perfect as a sandwich filling or served over greens for a quick and satisfying meal.
Ingredients
Scale
Eggs
- 6 large eggs
Salad Mixture
- 1/3 cup mayonnaise
- 1/2 cup grated carrot
- 1 green onion, sliced
- 1 teaspoon curry powder
- Salt, to taste
- Black pepper, to taste
Garnish
- 2 tablespoons chopped parsley
Instructions
- Boil the Eggs: Bring a pot of water to a boil, then reduce the heat to a gentle simmer. Carefully lower the eggs into the water and boil gently for 12 to 14 minutes until fully cooked.
- Cool the Eggs: Transfer the boiled eggs to an ice bath to cool completely, which makes peeling easier and stops the cooking process.
- Peel and Chop: Peel the cooled eggs and chop them into chunky pieces to retain some texture in the salad.
- Mix Ingredients: In a bowl, add the chopped eggs, mayonnaise, grated carrot, sliced green onion, curry powder, salt, and black pepper. Stir gently until all ingredients are well combined.
- Garnish and Serve: Garnish the salad with chopped parsley for freshness and a pop of color. Serve chilled as a sandwich filling, on crackers, or atop a bed of leafy greens.
Notes
- For easier peeling, use slightly older eggs if possible.
- Adjust curry powder to taste depending on desired spice level.
- Add a squeeze of lemon juice for a tangy brightness.
- Chill the egg salad for 30 minutes before serving for best flavor.
- Use full-fat mayonnaise for a richer taste or substitute with Greek yogurt for a lighter version.
