Good Malaysian Curry Egg Salad

egg salad time!

We’re getting straight to the point with this one because I need to pack and leave to the airport in an hour (lol).

Malaysian Curry Egg Salad

base recipe adapted from Love and Lemons

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients

• 6 large boiled eggs

• 1/4 cup mayo

• 2 teaspoons dijon mustard

• 1 1/2 teaspoons Malaysian curry paste

• 2 teaspoons lime juice

• 1/4 cup finely diced white onion

• 2 tablespoons chopped cilantro

• Toasted bread or lettuce for serving

• Salt and pepper

Directions

1. Place 6 eggs in a pot of cold water and bring to a boil. Once boiling, cover the pot and turn the heat off. Keep the eggs in the pot for 12 - 14 minutes. While waiting, prepare an ice bath.

2. In a small bowl, add the mayo, mustard and curry paste then whisk to combine. Set aside.

3. Carefully remove the eggs and place them in the ice bath for at least 10 minutes. Peel the eggs, rough chop them into 1/2 inch pieces, and place them in a medium sized bowl.

4. Add the dressing, onions, cilantro and lime juice to the same bowl and gently mix together with a rubber spatula or large spoon. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.

5. Serve as toast, a sandwich or in lettuce boats.