curried egg salad

Curried egg salad takes a flavorful, spiced spin on this classic dish. It&#039;s the perfect combination of creamy and crunchy, with a hint of warm curry spices.

Curried Egg Salad

eggs (room temperature)

mayonnaise (or more for extra creaminess)

carrot (from one small carrot)

onion

curry powder

salt and pepper (to taste)

tbs chopped parsley (for garnish)

Boil Eggs

Bring a pot of water to a boil. Then turn the heat to low so there&#039;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. 

Cool Eggs

Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.

Peel Eggs

Once your eggs are cool to touch, peel and discard the eggs shells.&nbsp;

Cut Eggs

Cut the hard boiled eggs to your desired size (I prefer chunky).&nbsp;

Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.

Serve

Serve on its own or in a wrap or sandwich and enjoy!

Top 1 curried egg salad recipes from across the web

The most viewed curried egg salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curried Egg Salad

Top 1 curried egg salad recipes from across the web

The most viewed curried egg salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Egg Salad

The most viewed curried egg salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine