Curried Egg Salad
Curried Egg Salad is a vibrant, flavor-packed dish that elevates the classic egg salad to new heights with aromatic spices and fresh vegetables. Each bite offers a delightful combination of creamy texture and crunchy elements, making it perfect for brunches, picnics, or casual lunches. This simple yet impressive recipe is sure to become a crowd favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Fusion
Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tsp curry powder
- 1 tbsp Dijon mustard
- 2 green onions (finely chopped)
- 1 stalk celery (diced)
- Salt and pepper to taste
- Juice of 1/2 lemon
Instructions
- Boil the eggs in a pot of water for about 12 minutes. Once done, cool them under cold water and peel.
- Chop the peeled eggs into bite-sized pieces.
- In a large bowl, mix together mayonnaise, curry powder, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Gently fold in the chopped eggs, green onions, and celery until combined.
- Serve on toasted bread or lettuce cups as desired.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 230
- Sugar: 1g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg
Keywords: For a lighter version, substitute mayonnaise with Greek yogurt. Add diced apples or raisins for a touch of sweetness. Fresh herbs like cilantro or parsley can enhance the flavors.