Curried egg salad and curried egg sandwiches are such classic Australian recipes and we think this recipe is the best of them all! It's got your regular curry powder and mayonnaise in it, but it also has a couple of teaspoons of lemon juice to cut through the richness of the other ingredients. If the salad on it's own or topped on bread isn't your thing, you can easily serve the curried egg mixture in lettuce cups or even on steamed rice. Source: kidspot
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Egg, WheatIntroduce one at a time.
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep frying pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside frying pan. Fill pan with enough water to come 1cm up the sides. Cover with lid and cook over medium-high heat for 6 to 7 minutes. Turn off heat and let stand for 2 to 3 minutes with the lid on (see notes).
Transfer eggs to a chopping board and coarsely chop. Transfer to a bowl.
Stir in mayonnaise, lemon juice, curry powder and parsley. Mix well and season to taste with salt and pepper. Refrigerate until cold.
Serve curried egg salad as is, or on fresh white bread and topped with watercress.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
92
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.