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Curried Egg Salad

My Mum made the best Egg Salad."


1 quart water
6 large eggs
1 rib celery (diced)
1 small shallot (minced)
1/4 large red bell pepper (diced)
1/4 large green bell pepper (diced)
1/4 cup cashew pieces or sunflower seeds
1 tsp curry powder
3 Tbsp mayonnaise
1/8 tsp salt
fresh ground black pepper (to taste)


Place the water in a pot over high heat.

When the water boils, add the eggs in their shells. Let the eggs boil for 3 minutes. Remove the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place the eggs in the refrigerator to cool.

After the eggs are cool, peel them and place in a bowl. Using a fork, break up the eggs into small pieces.

Add the celery, shallot, red pepper, green pepper, cashews, curry powder, mayonnaise, salt and pepper to the bowl.

Fold together until well blended. Chill before serving. Use a sandwich filling or spoon into lettuce leaf boats.

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3 or 4

Nutritional Information
Per Serving

no nutrition information available

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