Anna Weicht

The Partner in Crime

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

Other Social Media Sites

© 2023 by Anna and Sandy Weicht. Proudly created with Wix.com

 

Curried Egg Salad

March 20, 2018

It is that time of the year again where there is an over abundance of hard boiled eggs to be used.  With spring, comes Easter and with Easter, comes eggs - lots of eggs!  One of my favorite ways to use up hard-boiled eggs is to make egg salad.  Here is a bit of a twist on an old favorite - curried egg salad!  If you are a curry fan, you must try this recipe.  You can serve this egg salad on bread, the classic way, or you can change it up a bit and make wraps.  Either way you serve the salad, I guarantee this curried egg salad will be a hit with your friends and family.

Bon Appetit!

 

Tips:

If you like a strong curry flavor, use the greater amount of curry powder in the recipe.  I tend to use about 1/2 teaspoon for a subtle curry flavor.

 

Here is my favorite way to hard-boil eggs - place eggs in a small saucepan and cover eggs with cold water.  Heat the saucepan over medium-high heat until water comes to a rapid boil.  Remove the saucepan from heat, and immediately place a lid on the saucepan.  Let sit for 17 to 19 minutes (I usually go about 17 minutes).  Drain the water, and run cold water over eggs, until they are cooled.

Click here for a printable version of this recipe.

 

Preparation time is 20 minutes.  Total time is 40 minutes.

Ingredients:

  • 4 to 6 large eggs, hard cooked

  • 1/4 cup mayo

  • 1 teaspoon Dijon mustard, optional

  • 1/4 teaspoon salt

  • 3 to 4 teaspoon chopped mango chutney, optional

  • 1/2 to 1 teaspoon curry powder

  • Black or green olives, optional

 

Directions:

Coarsely chop the eggs, and transfer to a medium bowl.  Add the mayo, mustard, salt, chutney, and curry powder.  Stir to combine.  May refrigerate up to 4 hours.  When ready to serve, spread the egg salad on a slice of bread (may spread with mayo, if desired) and top with another slice.  Trim off crusts and cut into a triangle.  Garnish with round slices of olives, if desired.  Makes approximately 2 cups when using 6 eggs.  If you choose to make wraps, serve on lettuce leaves.  Boston, Butter, or Bibb lettuce work greats as a wrap.

 

 

(edited by Anna Weicht)

Please reload

Blog

Featured Posts

Shrimp and Broccoli Lo Mein

June 17, 2019

1/3
Please reload

Archive
Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon