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Curried Egg Salad
Curried Egg Salad is full of celery, onion, and cilantro with a hint of curry all in a creamy avocado mayonnaise dressing. This recipe makes a great healthy lunch or snack.
Course
Dinner, Lunch
Cuisine
American, Indian
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
sandwiches
Author
Jill Machovsky
Ingredients
▢
4
Hard Boiled Eggs
▢
2
Hard Boiled Egg Whites
▢
¼
c
Mayonnaise
▢
½
Avocado
▢
½
tsp
Curry
▢
2
Tbsp
Cilantro
Chopped
▢
¼
tsp
Pepper
▢
⅛
tsp
Salt
▢
¼
c
Onion
Diced
▢
½
c
Celery
Diced
Instructions
In a large bowl, mash avocado.
Stir in mayonnaise, curry, salt and pepper. Combine until smooth.
Add onion, celery, and diced hard boiled eggs and hard boiled egg whites.
Next, add in chopped cilantro.
Refrigerate for 30 minutes before serving.
Serve on your favorite bread, with crackers or over sliced tomatoes.
Notes
If you don't like Cilantro, substitute with fresh parsley or simply omit from the recipe.
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