I love egg salad when it’s not a bland, boring mayo fest. In this low-FODMAP Curried Egg Salad, the creaminess of the egg marries with the exciting zip of curry. The cilantro and green onion tops add fresh flavor while carrots offer crunch. This is a great bring-to-work lunch that you can serve on top of cucumber rounds, crackers or really good gluten-free bread (if you can find it).
4 organic hard-boiled eggs, peeled & chopped fine*
1 tablespoon minced carrot
1 tablespoon minced green onion/scallion tops
2 tablespoons mayonnaise
1 teaspoon curry powder (without garlic or onion)
½ teaspoon sea salt
Freshly ground pepper to taste
- Combine chopped hardboiled eggs, carrot, green onion tops, mayonnaise, curry powder, and sea salt. Add freshly ground pepper to taste. Stir well. That’s it!
* Note: Want to know how to cook perfect hardboiled eggs? See my Mexican Deviled Eggs recipe for details.