Curried Egg Salad

Name: Curried Egg Salad
Cook time: 15 min
Total time: 15 min
Yield: 2-4 serving(s)
Ingredients: 6 eggs; 1/4 cup light mayonnaise (I always use reduced fat or olive oil mayo, NO miracle whip!); 1 teaspoon green curry paste; 1 tablespoon mustard (dijon or brown); 1/2 teaspoon sriracha sauce (or more, if you like it spicier); 2 green onions, finely sliced

(3)

Recipe by Teresa in CO

I was looking around for a curried egg salad recipe and couldn't find one that I liked...so I made my own! The addition of the sriracha sauce and green onion gives it a distinctly "ethnic" flavor and is a nice variation from your typical, boring egg salad. This is my new favorite recipe! Would be delicious made into little sliders for a brunch. I rarely/never measure, so this is my best estimation of amounts.

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READY IN: 15mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

6

eggs
¹⁄₄

cup light mayonnaise (I always use reduced fat or olive oil mayo, NO miracle whip!)
1

teaspoon green curry paste
1

tablespoon mustard (dijon or brown)
¹⁄₂

teaspoon sriracha sauce (or more, if you like it spicier)
2

green onions, finely sliced

DIRECTIONS

Boil and peel eggs. Slice, chop, or mash up the eggs- however you like it.
Mix all ingredients together and chill in the fridge until you're ready to eat.
Serve on lightly toasted bread with the usual sandwich accoutrements (lettuce, tomato).

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