The lunch or breakfast you never knew you were missing!
Another great recipe to make extra of and have throughout the week!
Eggs are probably one of my favorite sources of protein and they’re also rich in vitamin d and anti-inflammatory omega-3’s. Eggs are great because the options of ways you can make them are seemingly endless.
Turning them into a salad makes them feel more like lunch somehow, but this recipe is perfect for anytime.
The curry powder is merely an accent to this salad as it’s loaded with fresh vegetables and cilantro. It’s crunchy, it’s flavorful and it’s even good just on it’s own!
I hope you try this recipe out! If you do, please be sure to let me know by tagging me on social media @mealsbytiia
Curried Egg Salad
- SERVES: 4
- TOTAL TIME: 25 min
6 large eggs, I always go for organic or free range
2/3 cup peas, I used from frozen & let them thaw
2/3 cup celery, chopped, about 2 large stalks
1/3 cup green onion, sliced, about 4 green onions
1/2 cup cilantro, chopped
1/4 cup plain greek yogurt
2 tbs olive oil
2-3 tsp curry powder
1 tsp garlic powder
salt & pepper to taste
juice from 1/4 a lime, or to taste
toast for serving, optional
Start by boiling your eggs for about 9-10 minutes. I start my timing from when the eggs go in and the water is already boiling.
While the eggs boil, chop up the celery, green onion, and cilantro.
When the eggs are done, remove from the hot water and rinse under boiling water or let sit to cool enough to handle. When cool enough, crack all over and peel them completely. Slice & chop them up and add to a mixing bowl.
Add in the thawed peas, celery, green onion, cilantro, yogurt, curry powder, and dry seasonings. Mix well then taste test for more seasonings. I like the little drizzle of lime juice as well but it’s up to you.
Transfer to a container or enjoy immediately over some toast as I did. Enjoy!!
Keeps well in a tight container kept in the fridge for up to 4 days.
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