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classic egg salad recipe With Curried Golden Dust
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This classic egg salad recipe features a vibrant curry spice blend, promising comforting, creamy texture and satisfying flavor, perfect for quick lunches or meal prep.
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- 0.25 cup (60 g) mayonnaise (or Greek yogurt or sour cream)
- 1 tsp (5 ml) yellow mustard
- 0.25 cup (25 g) finely diced celery
- 2 tbsp (10 g) fresh chives or dill, minced (optional)
- 0.5 tsp (2.5 g) ‘Curried Golden Dust’ spice blend (turmeric, cumin, coriander, ginger, cayenne)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Your Eggs: Hard-boil eggs if not already done. Cool completely under cold running water for 5 minutes, then gently peel. Chop the cooled eggs to your desired consistency.
- Combine Wet Ingredients: In a medium mixing bowl, whisk together the mayonnaise, yellow mustard, and ‘Curried Golden Dust’ until smooth and evenly golden (about 1 minute).
- Add Solids and Mix: Gently fold in the chopped hard-boiled eggs, finely diced celery, and fresh chives (if using). Mix until just combined, being careful not to over-mash the eggs. Season generously with salt and pepper to taste.
- Chill for Flavor: Cover the bowl and refrigerate the egg salad for at least 30 minutes, allowing the spices to deepen for the best taste and melded flavor profile.
Notes
For best flavor, refrigerate for at least 30 minutes before serving. Adjust consistency by adding more mayonnaise if dry or extra celery if wet. Enhance flavor with more spice blend, salt, or lemon juice. Serve in lettuce wraps for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 120 g
- Calories: 220 calories
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 18.5 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 281 mg