It’s salad season, baby! And this recipe is a banger. This curried egg salad almost feels like it’s not a salad, it’s filling, wholesome, full of flavour and simply delicious. I guarantee if you pop this on the table, it will get eaten up in a hurry!
We ate this so much over summer, and it was so easy to whip up. Who knew we could grate egg? Game changer.
I found this recipe in one of my old Women’s Weekly cookbooks and tweaked it a little. You could do the same; add cherry tomatoes, or don’t. Iceberg lettuce works really well. And if you have any left over, pop it onto a bread roll and call it lunch the next day. Best. Salad. Ever.
Curried Egg Salad Recipe
Ingredients
1/2 small onion, sliced thinly
6 hard boiled eggs, grated
1 small butter lettuce, chopped
curried mayonnaise
1/2 cup whole egg mayonnaise
1 tablespoon of lemon juice
1 teaspoon curry powder
Method
- Place all of the ingredients for the curried mayonnaise into a small bowl. Stir to combine.
- Place the chopped lettuce leaves onto a platter. Top with the grated egg, and the red onion. Drizzle the mayonnaise over the top.
