Go Back
Print Recipe

Curried Egg Salad with Currants and Chives

Prep Time15 minutes
Total Time15 minutes
Course: dinner, lunch, Salad
Cuisine: American, Indian
Keyword: chives, cilantro, cucumbers, currants, curry powder, eggs, gluten free, hard boiled eggs, mayonnaise, raisins
Servings: 3 servings
Author: GFchow @ gfchow.com

Ingredients

  • 6 hard-boiled eggs peeled, halved and then chopped
  • 1/4 cup dried currants (or raisins, chopped) more or less to taste
  • 2 tablespoons chives or scallions finely chopped
  • 2 tablespoons fresh cilantro chopped, optional
  • season with kosher salt and freshly ground pepper
  • 1/2 cup mayonnaise more, if needed
  • 2 teaspoons curry powder more or less to taste
  • 1 small cucumber, cut into thin rounds optional

Instructions

  • Mash/chop hard-boiled eggs either by hand or using a food processor. Place chopped eggs into a large bowl.
  • Combine currants/raisins, chives/scallions, cilantro, and chopped eggs together. Season with salt and pepper.
  • Mix curry powder and mayonnaise together for the curry mayo.
  • Combine curry mayo with chopped egg mixture.
  • Thinly slice cucumber into rounds, if using.
  • Place egg salad on rice cakes, gluten free crackers, or gluten free bread and top with slices of cucumber.

Notes

Click here for how to make Perfectly Cooked Hard Boiled Eggs.
Dried cranberries (either whole or chopped) can be substituted for currants.
If you’re not gluten free, use your favorite bread for a sandwich.
If you’re not a fan of cilantro, use basil or omit.
If watching calories, use low-fat mayo.
Add sliced or chopped jalapeno if you want to add a kick.