Keep it simple. I love egg salad. I love it for breakfast, lunch or anytime. I eat it on crackers, on a toasted sandwich, served with smoked salmon, or with tomatoes and a green salad. There are endless possibilities and variations on this simple recipe.
Curried Egg Salad
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
Ingredients
- 5 eggs, hard boiled
- 2 tsp. curry
- 1/2 tsp fresh ground black pepper
- salt to taste
- pinch of cayenne
- 2 TBSP mayonnaise
- Optional to add 1 stalk of celery, minced, if you like it crunchy
- and/or 2 green onions, minced, green part only
Instructions
- Boil the eggs. I use this tried and true method for what I think is the perfect hard boiled egg. Place the eggs in a small pot and cover with water. Bring the water to a boil. Boil the eggs gently for exactly 7 minutes. Remove from heat, pour off hot water, and cover with cold water and ice. Allow to cool. Then remove from pot and peel.
- Place the peeled eggs in a bowl. Slice, then mash with a fork. Add seasonings. Stir in mayonnaise until well combined. Take care to handle chopped eggs gently so they retain their shape and consistency. If you choose to add minced celery or green onions, fold into the egg mixture at this time. Voila!
- Servings : 3-4
- Recipe Type : All Recipes, Breakfast & Brunch, Salads, vegetarian
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