Savory Deviled Egg Salad
What You’ll Need:
10 minutes prep | 15-20 minutes cook
Makes 12 Servings
12 Eggs (boiled)
4 1/2 Tbsp Mayo (no sugar added)
2 tsp Curry Powder
1 tsp Salt
Directions:
To boil the eggs, place them from the fridge into a large pan. Then cover them completely with water. Add a couple shakes of salt. Cover with a lid.
Place the eggs over high heat and bring the water to a boil.
Once the water is boiling, continue to boil the eggs for 8 minutes covered.
While the eggs are boiling, get a large colander/strainer and a larger bowl containing ice water.
Once the eggs have finished boiling, carefully drain them by pouring them into the colander. Then Place the colander full of eggs in the ice water bath.
Run cold water over the eggs to help cool them quickly.
To peel the eggs, crack the shell and use a spoon to gently slide beneath the shell. Remove all 12 shells.
Now separate the yolks and egg whites into two separate bowls.
Using your spoon, cut the egg whites into pieces/chunks.
Add Mayo, Curry Powder and salt to yolks. Then mix well with a hand held mixer. You can add more Mayo if the consistency seems too dry.
Combine the yolk mix and egg whites by gently folding them together.
Add more Curry or Salt to taste. Sprinkle with paprika if desired. Store in the refrigerator for up to 5 days.
Nutrition per Serving
Calories 109
0g Net Carbs 10g Fat 6g Protein
