Nutritional Wisdom with Carly Pollack

Curried Egg Salad

6 hard-boiled eggs, peeled
1 1/2 tsp yellow curry powder
1/4 tsp sea salt
1 tbsp Dijon mustard
1 tbsp chives, green onions, or shallots, chopped
1/4 cup celery, chopped
1 dash cayenne pepper
1 tsp black pepper, to taste

Roughly chop the peeled, hard boiled eggs and put them into a medium sized serving bowl. Use the tines of the fork to press against the cooked egg pieces to break them into smaller pieces. Add the yellow curry powder, salt, mustard, chives, celery, black pepper, and cayenne to the eggs. Mix until well combined. Serve the curried egg salad on a bed of fresh spinach or kale and drizzle with a vinaigrette.

3 Servings