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Curried Egg Salad
This simple Curried Egg Salad is quick to throw together and a fun twist on a classic recipe. Enjoy it on a sandwich or straight from the bowl! It’s filled with protein and great for a takeaway lunch!
Ingredients
Instructions
- Step 1
Start by hard boiling your eggs if you haven’t already done so. I do this by boiling a pot of water. Carefully lower the eggs into the pot and boil for 7 minutes. Remove from the water and place directly into an ice bath. Let rest until fully cooled and then peel.
- Step 2
In a medium bowl, use a fork or potato masher to mash the eggs into a rough chop. Mix in the curry powder, dijon, mayo, chives, and celery. Stir to combine and season to taste with salt and pepper.
- Step 3
Serve on toasted bread, or even on it’s own, and ENJOY!
Notes
- Step 4
Leftover egg salad can be refrigerated in an airtight container for up to 2-3 days. To keep it super fresh, press a sheet of plastic wrap against the surface of the salad. Just before serving, give it a good stir.
Tips & Tricks
Per serving
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