Curry is one of my favorite spices for adding depth to dishes like this coconut curry chicken. Instead of making it into a thick sauce, I'm using it to jazz up my standard egg salad.
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
Raise a kettle of water to a rolling boil. Then reduce the heat to
low so that there are no bubbles. Place the eggs in the saucepan slowly and
carefully using a skimmer. Return the heat to high and continue to cook the
eggs for 12-14 minutes.
Place the eggs in an ice water bath for a few minutes to chill and
halt the frying process.
When the eggs are cold enough to handle, peel and discard the shells.
Chop the hard-boiled eggs to the size you want.
In a mixing bowl, combine the eggs, mayonnaise, chopped carrots,
green onion, curry powder, salt, and pepper. Garnish with parsley.
Serve on its own or as a wrap or sandwich!
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