Curry Egg Salad Recipe

Curry Egg Salad

Curry Egg Salad

  • 8 large eggs
  • 3 tablespoons chopped onion (more or less to taste)
  • 1 red pepper, chopped
  • 1 teaspoon salt
  • 2 teaspoons curry powder
  • ¼ cup light mayo
  • 1 mango, finely diced
  1. Hard boil the eggs by dropping them carefully into a pot of boiling water. Boil for 8 minutes, covered, and allow to cool. Peel the shells off and cut the eggs in half to remove the hardened yolk from the center. Finely chop the whites and set aside.
  2. Chop the red pepper and the onion as finely as you like – I prefer to chop them pretty small. Combine egg whites, vegetables, salt, curry, and mayo in a bowl. Stir until well combined. Season with pepper to taste.
  3. Stir the mango in with the egg salad just before serving.
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