Curried Egg Salad is full of crunchy celery, onion, and cilantro with a hint of curry all in a creamy avocado mayonnaise dressing. This twist on egg salad is full of flavor and makes a great low carb lunch or dinner.
Do you love curry? Don't worry, if you are unsure, this Curry Egg Salad recipe is a great way to find out. The combination of crunch, the flavor from the curry and the citrucy punch from the cilantro make it a delight!
When I first started using curry in some of my dishes, my husband wasn't so sure. It seems like this is a flavor that many people haven't experienced, but oh how I do love it!
HOW TO SERVE CURRIED EGG SALAD
This egg salad is delicious with fresh white bread. It's the perfect texture for a tea sandwich, but if you want to keep it low carb, serve over sliced tomatoes or in a lettuce cup. Multi-grain Club Crackers are also great for a quick lunch or snack.
LEFT OVER EGG SALAD
Store any leftover egg salad in an airtight container for up to three days in the refrigerator.
STOVE TOP METHOD FOR COOKING HARD BOILED EGGS
- Place eggs in a saucepan and cover with water. They should be covered by at least 1 inch of water for 6 eggs and two inches for 12 eggs.
- Bring water to a full rolling boil.
- Turn off heat, cover eggs. and let sit for 15 minutes.
HOW TO MAKE CURRIED EGG SALAD
- In a large bowl, mash avocado.
- Stir in the mayonnaise, curry, salt and pepper. Combine until mostly smooth. It's ok to have a few chunks of avocado.
- Add onion, celery, and diced hard boiled eggs and hard boiled whites.
- Next throw in chopped cilantro and stir until well combined.
- Refrigerate for 30 minutes before serving.