Recipe- Flavorful And Spicy Curried Egg Salad

Curried egg salad takes a flavorful, spiced spin on this classic dish. It’s the perfect combination of creamy and crunchy, with a hint of warm curry spices.Curry might be one of my favorite spices for adding a depth of flavor such as my coconut curry chicken. But instead of turning it into a thick sauce, I’m using it to kick up my classic egg salad up a notch. If you’ve tried my egg salad before, you know what I’m talking about. It’s perfectly chunky and loaded with fresh ingredients. But with a few veggie swaps and just one teaspoon of curry powder, it transforms this dish into a rich, warm, and savory one.

Ingredients

6 eggs, room temperature
1/3 cup mayonnaise, or more for extra creaminess
1/2 cup grated carrot, from one small carrot
1 green onion, sliced
1 teaspoon curry powder
salt and pepper, to taste
2 tbs chopped parsley, for garnish

Method

* Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles.

* Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12-14 minutes.

* Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.

* Once your eggs are cool to touch, peel and discard the eggs shells.

* Cut the hard boiled eggs to your desired size (I prefer chunky).

* Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.

* Serve on its own or in a wrap or sandwich and enjoy.