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!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 1 Serving

Calories: 432 kcal per serving

Ingredients

2 - eggs
¾ tsp - curry powder
1 ½ teaspoons - dijon mustard
2 tablespoons - mayo
2 tablespoons - chives or green onion
⅓ cup - celery
salt
black pepper
toasted bread and greens for serving

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!
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