CURRIED EGG SALAD

 

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!