Curried Egg Salad
Creamy egg salad with celery and onion gets a flavor upgrade with curry powder.
Servings: 8
Equipment
Ingredients
- 8 hard boiled eggs peeled
- ½ cup mayonnaise
- 1 teaspoon curry powder
- 1 green onion sliced
- 1 stalk celery thinly sliced
- salt and pepper to taste
Instructions
- Slice eggs in half and remove the yolks.
- Mash the yolks with a fork until they are smooth, and add to a medium bowl with the remaining ingredients (except egg whites).
- Finely chop the whites and add to the bowl with the other ingredients.
- Mix until well combined.
Notes
- Chill well before serving for the best flavor,
- To make curried deviled eggs instead, slice eggs carefully in half and fill the whites with the curried yolk mixture.
- Store in an airtight container in the refrigerator for up to 5 days. Separation may occur. Just stir and/or drain before serving. Do not freeze.
Nutrition
Calories: 174kcal | Carbohydrates: 1g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 152mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg