Have you ever been at the store and realized that you forgot to check and see if you need to pick up more eggs? Well that was me this week. Guess what. We didn’t need more eggs. In fact, we still had a dozen left. ??♀️
The upside? Egg salad is the perfect solution to having a lot of eggs! I’ve been a fan of egg salad since I was a kid and I always kick up the frequency with which I make it during spring. It’s the perfect lunch for a Friday in Lent if you’re not eating meat. It’s also a fantastic way to use all of your leftover colored eggs! Anyway, I made some a few weeks ago and decided to mix it up a little and add some curry powder.
Dang. That stuff was legit amazing… I usually make egg salad one serving at a time, but since today I had to make a big batch, I thought I’d snap some pictures and share the recipe! ???♀️
Curried Egg Salad
Ingredients:
- 12 hardboiled eggs
- 4 tbsp sweet relish
- 120 g Light Miracle Whip
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp curry powder
This recipe could not be any easier!
Directions:
- Peel and rinse hardboiled eggs.
- Cut up eggs as desired. (I used my egg slicer.)
- Combine egg pieces with Miracle Whip and sweet pickle relish.
- Add salt, pepper, and curry powder (to taste).
That’s it. So easy, right?
Just a few notes…
First, since this was my first big batch, I didn’t go heavy on the spices. I figured that if someone wanted to add a little of something, they could. Leaving it mild allows for the more sensitive palates in the house to be ok with it!
Second, I’d suggest using a spatula to gently mix the ingredients. I’m a big texture person and if you mix too roughly, you’ll lose some of the chunkiness of the egg pieces as they continue to break up.
Third, I feel like the flavor of egg salad is always better when it has a chance to sit in the fridge for a little while once everything is mixed together. Even an hour makes a difference!
Last, but not least, as I was putting this batch together, I measured the total weight of the recipe. I’m so glad I did because now I know that there is about 67 g of egg salad per egg. I love having that info! Egg salad is something I often pack for trips, etc. If I’m going to pack it for a snack, I’ll do 1 egg worth and measure out the 67 g. But it’s for my lunch, I might do 134 g. It makes planning portions a breeze!
When I slice eggs, I do two slices – one with the egg placed horizontally and one with it placed vertically. It makes beautiful little pieces!
I love making a little egg peeling, rinsing, and slicing station rather than running back and forth to the garbage can and sink!
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This is such an easy recipe to make and keep in the fridge! It’s great to have something delicious to pull out for a meal that doesn’t even have to be warmed up!
(Also, see the extra full carton of eggs that I bought? ?)
