Description
This Healthy Curried Egg Salad is a delicious reimagining of a classic, featuring vibrant flavors from Madras curry powder and tangy Greek yogurt. It's perfect for a quick lunch or a sophisticated side dish.
Ingredients
Scale
8 large Pasture-Raised Eggs
1/4 cup Plain Greek Yogurt
2 tablespoons Avocado Oil Mayonnaise
1.5 teaspoons Madras Curry Powder
1/2 teaspoon Organic Honey
3 tablespoons Red Onio
1 stalk Celery
2 tablespoons Fresh Cilantro
to taste Sea Salt
to taste Black Pepper
1 teaspoon Lemon Juice
Instructions
- Prepare the Eggs: Place eggs in a large saucepan, cover with cold water, bring to a boil, remove from heat, cover and let sit for 10 minutes. Transfer to an ice bath for 5 minutes
- Peel and Dice: Crack the eggshells and peel under running water, then dice the eggs into 1/2-inch chunks
- Whisk the Dressing: Combine Greek yogurt, avocado oil mayo, curry powder, honey, lemon juice, salt, and pepper in a bowl and whisk until smooth
- Combine Aromatics: Add finely minced red onion and diced celery to the dressing and stir to coat
- Fold it Together: Gently fold the diced eggs and fresh cilantro into the dressing without smashing the yolks
- Chill and Set: Allow the salad to rest in the refrigerator for at least 30 minutes before serving
Notes
Use fresh Madras curry powder for the best flavor.
To make it dairy-free, replace Greek yogurt with extra avocado oil mayo.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg