Description

A flavorful and easy-to-make Curried Egg Salad combining boiled eggs with creamy mayonnaise, aromatic curry powder, crisp grated carrot, and fresh green onion, perfect as a protein-rich lunch or sandwich filling.

Ingredients

Egg Salad Ingredients

6 large eggs
1/3 cup mayonnaise
1/2 cup grated carrot
1 green onion, sliced
1 teaspoon curry powder
Salt, to taste
Black pepper, to taste
2 tablespoons chopped parsley

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Instructions

Boil the Eggs: Bring a pot of water to a boil, then reduce heat to a gentle simmer to prepare for cooking the eggs gently and evenly.
Cook the Eggs: Carefully lower the eggs into the simmering water and cook for 12 to 14 minutes until fully hard-boiled.
Cool the Eggs: Transfer the cooked eggs to an ice bath to stop cooking and cool completely for easy peeling.
Peel and Chop: Peel the cooled eggs and chop them into chunky pieces to maintain texture in the salad.
Combine Ingredients: In a bowl, mix the chopped eggs, mayonnaise, grated carrot, sliced green onion, curry powder, salt, and black pepper thoroughly until well combined.
Garnish and Serve: Garnish the egg salad with chopped parsley for freshness and a pop of color before serving.

Notes

For extra flavor, chill the salad for 30 minutes before serving.
Use light mayonnaise to reduce calories without sacrificing creaminess.
Adjust curry powder amount to taste depending on your spice preference.
Serve on whole-grain bread or with crackers for a delicious sandwich or appetizer.
Keep refrigerated and consume within 2 days for best freshness.