With the addition of roasted red peppers, capers, and olives, this curried egg salad is given a boost.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 hard-boiled eggs, chopped
- 4 pitted green olives, chopped
- 1 tablespoon jarred roasted red peppers, chopped
- 1 teaspoon capers
- 2 tablespoons mayonnaise
- ¼ teaspoon curry powder
- salt and ground black pepper to taste
Instructions
- Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 429 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 534 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely different. I like to put curry in my egg salad but this seemed to be missing something. I added more curry, my husband though maybe more olives, I thought maybe some dill pickle relish might perk it up. I liked that it wasn’t sweet. Will probably try again with some dill pickle relish.
Oh WOW! This is amazing!! All the flavors I love and one bite! I made it exactly as written. I can’t think of a thing that I would change! I’m on a boiled egg diet and I’m trying to add little things to make it more appealing. Without blowing it. This blew my mind and my taste buds!
this is my all-time favorite egg salad recipe. The flavors are incredible and it’s so nice to have something a little bit different, with a little bit a kick, and a more sophisticated taste.
Loved it but I did add green onions because I felt it needed a little something.
I am a traditional egg salad type of person, but since I love olives and capers I thought I would give this recipe a try. I followed the recipe exactly as written and it was delicious. It was beautiful in appearance and had an excellent texture. For the red peppers I used roasted peppers from a jar. At first I thought I wouldn’t need salt because of the olives and capers, but it did need a touch. This is definitely a keeper of a recipe and will give variety to those days when a quick and tasty sandwich is in order. My thanks to yvonnelong – you are very creative.
Happy to be the first to review this and tell you how interesting, different and delicious this was – certainly not like yo mama’s or my mama’s egg salad. I really liked it ! (Hubs not so much, I’m afraid, who thought it tasted weird. Something in it he couldn’t put his finger on, he said) I had no roasted red peppers, but I did have pimiento-stuffed olives and red bell pepper. Actually, I preferred that combo anyway because this was in need of some texture and crunch – which is why I also added green onion and celery. Just can’t have egg salad without celery. I thought the curry might be too bold a presence, but it proved to be very subtle. There wasn’t enough mayonnaise in my view, but I did like that it wasn’t overly mayonnaise-y. Still, it needed some creaminess and adding some heavy cream was the solution. I enjoyed the blend of all the ingredients, but particularly the olives and capers. Yvonnelong, this was some awesome good egg salad.