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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.