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!
Servings: 2 servings
Ingredients
- 2 hard boiled eggs
- ¾ teaspoon curry powder
- 1 ½ teaspoons dijon mustard
- 2 tablespoons mayo
- 2 tablespoons chives or green onion
- ⅓ cup diced celery
- salt and pepper to taste
- 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!
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
Calories: 182kcal | Carbohydrates: 2g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 207mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
