Of all the culinary secrets I have collected so far, my most coveted comes from my aunt: put sugar in your egg salad. Yes, really! This recipe employs that wonderful bit of wisdom along with a few other twists and turns. If you choose, you may sub half the mayonnaise with plain greek yogurt to reduce the fat content. I highly recommend maintaining at least a bit of the mayonnaise to keep the texture proper and the flavor rich. Enjoy this luxe curried egg salad recipe for lunch, a snack, or at your next tea party!

Curried Egg Salad Recipe
Curried Egg Salad
Enjoy this flavorful egg salad on sandwiches, atop greens, or served as canapes on water crackers with radish microgreens
Servings: 4 Servings
Ingredients
- 6 hard boiled eggs finely diced (I use an egg slicer)
- 2 tbsp mayonnaise
- 1/2 tsp yellow mustard
- 2 tsp fresh lemon juice
- 1 1/4 tsp sugar
- 1 tsp Indian curry powder
- 1/4 tsp turmeric
- 1/8 tsp salt,
Instructions
- Combine all ingredients in a medium bowl and mix well. Let sit 10-15 minutes in the refrigerator before serving to allow the curry to dissolve. Store in the refrigerator for up to 3 days.
Tell me what you think in the comments below!

