Curry Egg Salad

Oh I love curry egg salad sandwiches and picnics! The two go hand in hand!

There are an endless number of ways to make egg salad. And it seems everyone has their own special secret that makes it best. I love curry egg salad. It’s the perfect way to dress up what seems to be a fading dish.

We took a lovely drive to the lake last week and it was the perfect excuse to put together an English(ish) picnic. I made curry egg salad, put it on fluffy white bread with a leaf of lettuce. Packed salt and vinegar chips, homemade cardamom scones with cardamom chantilly cream, homemade mint lemonade, and of course some masala chai. It was HEAVENLY! The dogs went swimming, I was posh and lovely, Nash dropped egg salad, chantilly cream, and was a sticky mess. So, you know, everything as normal.

Easy to make, lasts well in the fridge, and so tasty. This dish is perfect for a picnic, or even a sandwich at lunch time. Or at least, I think it is. I’ve never understood people that don’t like egg salad. It makes no sense. Unless you hate eggs and fun. Yes, eggs and fun. Together. Hate.

Don’t forget to try these:

Curry Egg Salad

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Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

Adjust servings

+

–

6

servings

Prep time

10

minutes

Cooking time

10

minutes

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 10 eggs

• 2 tbsp mayo

• 1 tbsp creamy horseradish (skip this if you’re not a fan of horseradish)

• 2 tsp curry powder

• Salt to taste

• Black pepper to taste

• 1/2 bunch cilantro, minced

• 2 stalks celery, sliced

Get Recipe Ingredients

Directions

• Prep:
• Medium boil the eggs.
• Run the eggs under cold water until cold enough to handle. Peel the eggs and remove the egg yolks and set aside.
• Mix:
• In a large bowl mix the egg yolks, mayo, horseradish, curry powder, salt, and pepper, till smooth.
• Add in cilantro and celery till evenly coated.
• Add in the egg whites. Using a fork to mix the egg whites in, breaking them up as you go, till desired consistency and size of egg is achieved.
• Serve:
• Chill for 30 minutes or until ready to serve.
• Pick your favorite bread, toasted or un-toasted, heap generous portions of egg salad, and serve.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 6
• Calories: 142kcal
• Fat: 10.6g
• Saturated Fat: 2.9g
• Cholesterol: 275mg
• Sodium: 349mg
• Potassium: 158mg
• Carbohydrates: 1.7g
• Net Carbs: 1.1g
• Fiber: 0.6g
• Sugar: 0.7g
• Protein: 9.5g
• Vitamin A: 25.6mcg
• Vitamin C: 1.3mg
• Calcium: 52mg
• Iron: 2mg
• Vitamin D: 1.5mcg
• Vitamin E: 1.1mg
• Vitamin K: 14.6mcg
• Riboflavin: 0.4mg
• Vitamin B6: 0.2mg
• Vitamin B12: 0.7mcg
• Folate: 42.4mcg
• Pantothenic Acid: 1.2mg
• Phosphorus: 153mg
• Magnesium: 13mg
• Zinc: 1mg
• Selenium: 22.9mcg
• Copper: 0.1mg
• Manganese: 0.1mg

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