What is the 3 ingredient egg salad recipe?

A basic three ingredient egg salad can use hard boiled eggs, mayonnaise, and salt or seasoning. However, this Curried Egg Salad adds curry powder, carrot, green onion, parsley, and pepper for more texture and flavor.

How to make the best curried egg?

First, cook the eggs until firm without overcooking them. Then, cool them quickly in ice water and chop them into chunky pieces. Next, mix them gently with mayonnaise and curry powder. Fresh green onion, carrot, parsley, salt, and pepper round out the flavor.

How do you make old-fashioned curried egg sandwiches?

First, prepare the curried egg mixture with chopped hard boiled eggs, mayonnaise, curry powder, salt, and pepper. Then, spoon it generously onto sandwich bread. You can also add the carrot, green onion, and parsley from this recipe for extra freshness and crunch.

How do you make curried egg mayonnaise?

Chop hard boiled eggs and mix them with mayonnaise and curry powder. Then, season with salt and black pepper. For this version, add grated carrot and green onion as well. Finally, finish with parsley for a fresh touch.

Curried Egg Salad : Easy, Amazing Lunch Recipe

Description

This Curried Egg Salad is creamy, chunky, and full of warm curry flavor. Grated carrot adds a slight crunch, while green onion and parsley bring freshness. Serve it on its own, in sandwiches, wraps, flatbread, or leafy greens for an easy lunch.

Ingredients

Scale

6 large eggs, room temperature

1/3 cup mayonnaise, plus more if a creamier consistency is desired

1/2 cup grated carrot, about 1 small carrot

1 green onion, sliced, using both white and green parts

1 teaspoon curry powder

Salt, to taste

Black pepper, to taste

2 tablespoons chopped parsley, for garnish

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Instructions

1. Bring a pot of water to a boil, then lower the heat briefly to stop vigorous bubbling. Carefully lower the room temperature eggs into the water, return to high heat, and boil for 12 to 14 minutes.

2. Transfer the cooked eggs immediately to an ice water bath and let them cool for several minutes.

3. Peel the cooled eggs and chop them into pieces. Keep the pieces fairly chunky if you prefer more texture.

4. Combine the chopped eggs, mayonnaise, grated carrot, green onion, curry powder, salt, and black pepper in a bowl. Stir gently until evenly mixed and creamy.

5. Finish with chopped parsley. Serve as is or use the Curried Egg Salad in a sandwich, wrap, flatbread, or leafy greens.

Notes

Room temperature eggs are less likely to crack when placed into hot water. If your eggs are cold, warm them briefly under lukewarm water before cooking.

Lower the eggs gently into the pot rather than dropping them against the bottom.

Avoid overcooking the eggs. A greenish ring around the yolk means they cooked too long.

Greek yogurt can replace mayonnaise for a creamy alternative.

For extra creaminess, increase the mayonnaise slightly.

You can prepare the salad ahead and serve it chilled.

Store leftovers in a covered container in the refrigerator for 3 to 4 days.

Do not leave Curried Egg Salad at room temperature for more than 2 hours.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch Recipes
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 231
Sugar: 1 g
Sodium: 225 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 253 mg