Curried Egg Salad
Servings
4
Servings
4
Ingredients
Instructions
  1. Place eggs in a stock pot and cover with cold water. Place lid on pan. Over high heat, bring water to a boil. When water boils, turn off the burner and allow eggs to remain on the hot burner for about a minute. Then remove pan from hot burner and allow the eggs to sit in the covered pan for about 13 minutes.
  2. Remove eggs and place in an ice bath for easier peeling. Peel eggs and place them in a bowl. Add mayonnaise, curry powder, salt, and pepper. Serve in lettuce wraps or over a bed of greens.