Name: Curried Egg Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 large eggs; ⅓ cup mayonnaise; 2 tsp curry powder; 1 tsp salt; ½ tsp black pepper; 1 tsp paprika, plus more for garnish; ¼ tsp onion powder; ¾ tsp ground cumin; 1 tsp Dijon mustard; 1 tbsp fresh lemon juice, or to taste; ¼ cup finely chopped celery; 3 scallions, chopped or ¼ cup parsley, chopped

1

Add 8 eggs to a Suvie pan and cover with water.

2

Insert into upper right zone of Suvie. Fill reservoir, enter cook settings, and cook now or schedule.

3

My Cook > Multi-Zone Settings: Protein: 160°F, 45 minutes; Vegetable: 0 minutes; Starch: 0 minutes

4

During the cook combine the mayonnaise, curry powder, salt, pepper, paprika, onion powder, cumin, mustard, lemon juice, and celery in a large mixing bowl. Place in the refrigerator until the eggs have finished cooking.

5

When the cook has finished, pour off warm water from the egg pan and submerge eggs in cold water. When eggs are cool enough to handle, peel each egg.

6

Dice eggs and add to bowl with mayonnaise mixture. Fold eggs gently being careful to not over mix.

7

Top with chopped scallions or parsley and a sprinkle of paprika. Enjoy!

Curried Egg Salad

Ingredients

12 Ingredients

Instructions

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