Curried Egg Salad
Servings
2Serving size
about 2 cups saladThis recipe can easily be multiplied and keeps well in the refrigerator for up to three days.
Ingredients
| 1 quart Water |
| 4 large Egg(s) |
| 1 Large stalk Celery, raw (diced) |
| 1 Small Shallots, raw (minced) |
| 1/4 Large Red bell peppers (diced) |
| 1/4 large Green bell peppers (diced) |
| 1/4 cup Cashews (halves and pieces) |
| 1 tsp. Curry powder |
| 3 Tbsp. Reduced fat mayonnaise |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water boils add the eggs in their shells.
Let the eggs boil for 3 minutes.
Remove from the heat and let stand in the hot water for 12 minutes.
Run cold water over the eggs and then place in the refrigerator to cool.
After the eggs are cool peel them and place in a bowl.
Using a fork break up the eggs into small pieces.
Add the celery, shallot, red pepper, green pepper, cashews, curry powder, mayonnaise, salt and pepper to the bowl.
Fold together until well blended.
Chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love egg salad and this curried version is fantastic.
This version is meant to be a complete meal with great quality protein, veggies, legumes and nuts. A great way to improve your Mediterranean diet score in a dish that crosses Western and Indian recipes. This is a great salad as four servings on sandwiches, stuffed into tomatoes, or on top of salad greens accompanied with tomatoes, avocados, and cucumbers.
There’s a great balance of flavors with the creamy eggs, spicy curry, sweet peppers, savory cashews, and sharpness of the shallots. The perfect translation of Mediterranean diet for the American kitchen.