Mayonnaise-based salads are an accompaniment at almost every picnic and summer barbeque, but they don’t need to be a bland afterthought. This recipe utilizes fragrant curry powder for an egg salad that is both creamy and spicy. We still use standard egg salad ingredients such as dijon mustard, lemon juice, and chopped celery, but if you’re still unsure about the curry powder add 1 tsp at a time to start until you reach your ideal level of seasoning. Serve this salad as a filling for an egg salad sandwich, over leafy greens, or just on its own. A note when mixing the egg salad: gently fold the eggs into the mayonnaise mixture to ensure they stay intact.
Curried Egg Salad
- 8 large eggs
- ⅓ cup mayonnaise
- 2 tsp curry powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika, plus more for garnish
- ¼ tsp onion powder
- ¾ tsp ground cumin
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice, or to taste
- ¼ cup finely chopped celery
- 3 scallions, chopped or ¼ cup parsley, chopped
Add 8 eggs to a Suvie pan and cover with water.
Insert into upper right zone of Suvie. Fill reservoir, enter cook settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 160°F, 45 minutes
Vegetable: 0 minutes
Starch: 0 minutes
During the cook combine the mayonnaise, curry powder, salt, pepper, paprika, onion powder, cumin, mustard, lemon juice, and celery in a large mixing bowl. Place in the refrigerator until the eggs have finished cooking.
When the cook has finished, pour off warm water from the egg pan and submerge eggs in cold water. When eggs are cool enough to handle, peel each egg.
Dice eggs and add to bowl with mayonnaise mixture. Fold eggs gently being careful to not over mix.
Top with chopped scallions or parsley and a sprinkle of paprika. Enjoy!
Nutritional Information per serving (4 servings per recipe): Calories 270, Total Fat 23.2g, Total Carbohydrates 1g, Total Sodium 874.8mg, Total Protein 12.8g