Egg Salad (with Curry Spices)

This versatile egg salad can be served in a variety of ways: enjoy it as a salad, serve it as a side dish (for example, with chicken), spread it on bread (as a sandwich), roll it up with lettuce leaves in a tortilla, etc.

Ingredients:

6 eggs, room temperature
1/3 cup mayonnaise (or more, if necessary)
1/2 cup grated carrot (one small carrot)
A few chopped spring onions
1 teaspoon curry powder
salt and pepper (to taste)
2 tablespoons chopped parsley

Directions:

1. Bring a pot of water to a boil. Then reduce the heat to low so that there are no bubbles. Using a slotted spoon, slowly and gently place the eggs in the pot. Increase the heat again and cook the eggs for 12-14 minutes.
2. Transfer the eggs to a bowl of cold water for a few minutes.
3. Once the eggs have cooled, peel them.
4. Chop the eggs into bite-sized pieces.
5. In a bowl, combine the eggs, mayonnaise, grated carrots, spring onions, curry powder, salt, and pepper and mix. Sprinkle with parsley. Enjoy!
Yield: 4 servings
Recipe: downshiftology.com