I woke up Wednesday morning and realized I had nothing to take to work for lunch. After doing an inventory of the refrigerator, freezer, and pantry, I was still at a loss. Then I went through my saved recipes and discovered this egg salad recipe that I had saved back in December. I third-ed the original recipe, which made just enough for sandwiches for the rest of the week. I also added grated carrots. Next time I would lessen the amount of mayonnaise because the carrots added some extra moisture, and the salad was a little gloppier than I would've preferred today.
Curried Egg Salad
adapted from Cate's Kitchen
Ingredients
4 hard-boiled eggs, peeled and coarsely chopped
1/4 cup minced scallions
1/4 cup grated carrot
3-4 tbsp light mayonnaise
1/2 tsp curry powder
salt and pepper to taste
Combine all ingredients in a medium bowl. Add salt and pepper to taste.
5 comments:
I am a huge egg salad fan! I have no idea why I don't make it more often. I have some curry power to use up too, so thanks for this recipe!
I love curried egg salad! I also like deviled eggs made with curry-- yum, now I am craving it!
I only make curried egg salad. Regular egg salad is a waste of good eggs.
This looks like a delicious change of pace.
I need to try a bit of curry with my egg salad - it sounds and looks delicious!
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