Name: Curried Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 Serving
Cuisine: American
Ingredients: 2 eggs; 0.75 tsp curry powder; 1.5 teaspoons dijon mustard; 2 tablespoons mayo; 2 tablespoons chives or green onion; 0.333 cup celery; salt; black pepper; toasted bread and greens for serving

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Curried Egg Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

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.

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.

Serve on toasted bread, or even on it’s own, and ENJOY!

Notes

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.

Nutrition

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Tips & Tricks (5)

Ice Bath Cooling for Perfect Texture 🧊
Immediately transfer boiled eggs to an ice bath to stop the cooking process and prevent that gray-green ring around the yolk, ensuring creamy, perfectly cooked eggs every time.
Bloom Your Curry Powder 🌟
Whisk the curry powder with a small amount of mayo before mixing into the salad to release its essential oils and create deeper, more complex flavor throughout the dish.
Dice Eggs While Still Slightly Warm ♨️
Cut your cooled eggs while they're still slightly warm (not hot) so they hold their shape better during mixing rather than becoming mushy or falling apart.
Balance Acidity and Richness ⚖️
The Dijon mustard provides acidity that cuts through the mayo's richness—taste as you go and adjust both ingredients to achieve the perfect tangy-creamy balance for your palate.
Make-Ahead Flavor Development 🕐
Prepare the egg salad 2-4 hours ahead and refrigerate so the curry powder, mustard, and herbs fully meld with the eggs for significantly more developed and sophisticated flavors.