Egg Salad With Curry Mayo Recipe

Name: Egg Salad With Curry Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 hard boiled eggs peeled; 1 stalk celery; 1/4 red onion small, peeled; salt; pepper; 1 teaspoon dijon mustard; 1/3 cup curry mayonnaise; 1 egg; 2 tablespoons apple cider vinegar; 1 cup extra virgin olive oil; 2 teaspoons dried mustard; 1/2 teaspoon curry powder; 1/8 teaspoon cayenne pepper; 1/4 teaspoon salt

Servings: persons

14 hard boiled eggs peeled
1 stalk celery
1/4 red onion small, peeled
salt
pepper
1 teaspoon dijon mustard
1/3 cup curry mayonnaise
1 egg
2 tablespoons apple cider vinegar
1 cup extra virgin olive oil
2 teaspoons dried mustard
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt

1
Place eggs in a large bowl and set aside.
2
Place the onion and celery into the chopper attachment bowl fitted with the blade of the KitchenAid(R) Pro Line(R) Cordless Hand Blender. Chop at speed 4 for 3 seconds or until onion and celery are small diced. Add to eggs.
3
Using 2 knives or a fork, lightly mash up the eggs with the onion and celery until eggs are rough chopped.
4
Gently fold in the dijon, curry mayonnaise, salt and pepper and stir to combine. Chill for at least 2 hours before serving.
5
Insert the multi-purpose blade into the motor body of hand blender. Place all ingredients into the blending jar and set the blade directly onto the bottom of the jar. Blend on speed 5, without lifting up, until ingredients begin to emulsify and thicken. As they begin to thicken, slowly pull up towards the top to incorporate all ingredients. Use in egg salad recipe or on sandwiches as desired.
6
Tip: For an appetizer twist, serve egg salad on crostini with a slice of chive on top.
7
Tip: To kick up the heat of the mayonnaise, add an extra 1/8 teaspoon of cayenne pepper to the sauce.

1213

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 14 hard boiled eggs peeled, 1 stalk celery, 1/4 red onion small, peeled, salt, and more.

Yes, Egg Salad With Curry Mayo falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Egg Salad With Curry Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions