Best Curried Egg Salad recipe

Prep: 10 min

Cook: 10 min

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

173

Recipe by: Australian Eggs

Australia's favourite, old-fashioned curried eggs is back! Made with a flavour combination that's been loved by generations, including that distinct curry powder flavour, be sure to add curried egg to your picnics, school lunches, grazing board and more.

Credit: Whisk Media Group

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Best Curried Egg Salad recipe

Ingredients:

6 extra-large eggs (approx. 59g each)

¼ cup (60g) whole egg mayonnaise

2 teaspoons mild curry powder

2 teaspoons lemon juice

2 tablespoons chopped parsley

Salt and pepper to taste

Thickly sliced white bread and watercress to serve

Method:

Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides.
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on.
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl.
Stir in mayonnaise, lemon juice, curry powder and parsley. Mix well and season to taste with salt and pepper. Refrigerate until cold.

Tips & Hints:

Alternatively, use the traditional method for making hard-boiled eggs: Half-fill a saucepan with cold water and gently lower the eggs into the pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.