curry egg salad
The EASIEST & TASTIEST egg salad that is a weekend staple over here in our nest! I love to serve this over a toasted English Muffin, baguette or simple piece of toast. Need to make it GF? Try it on a crisp romaine leaf!
MAKES
2-3 servings
Prep Time: 15-20 minutes
Total Time: 20-25 minutes
INGREDIENTS
6 hard boiled eggs
1/4 cup mayo
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon curry powder
1/2 teaspoon sweet paprika
1/4 teaspoon salt
1/4 teaspoon
1 teaspoon fresh dill, roughly chopped
METHOD
Begin by filling a small pot up with room temperature water. Add 6 eggs to water, place on stovetop and bring to a boil. Once water is boiling, cover with a lid and turn off the heat. Let sit for 8 minutes. Remove the eggs from the hot water and place in an ice bath for 10 minutes.
Take an egg out of the water and gently tap in a flat hard surface (ex: countertop) on all areas of the egg until shell is throughly cracked and then peel. Rinse off the peeled egg and set aside. Repeat with all eggs.
Using a sharp knife, slice the eggs until small bites or use an egg slicer (I love this one by kitchen aid) and place them all into a small bowl.
Add the mayo, mustard, apple cider vinegar, sugar, curry powder, sweet paprika, salt and pepper to the sliced eggs and mix well. Then add the fresh dill and mix again.
Serve on a toasted english muffin, baguette piece of buttered toast even a romaine lettuce leaf!
