How to make perfect hard-boiled eggs for a very tasty egg salad
This recipe spices up your standard egg salad with an Indian-inspired twist. As a bonus, we share the best technique for making hard boiled eggs that are easy to peel. Hard-boiled eggs last up to a week in the refrigerator, so you can keep extras on hand for a quick snack, too.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
3 tablespoons white vinegar
2 teaspoons + 1/4 teaspoon sea salt
8 large omega-3 eggs
1⁄2 cup organic mayonnaise
2 tablespoons + 2 teaspoons mild curry powder
2 tablespoons fresh lime juice
2-inch piece fresh ginger, peeled and finely zested (1 tablespoon)
1⁄4 teaspoon freshly ground black pepper
2 pinches cayenne pepper (or more to taste, for added heat)
2 large ribs celery, trimmed and finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped cilantro leaves
8 cups baby salad greens
Makes 4 servings
Each serving (½ cup egg salad on 2 cups greens) contains:
Calories 360
Fat 33g
Saturated fat 6g
Cholesterol 495mg
Fiber 2g
Protein 16g
Carbohydrate 8g
Sodium 350mg
Learn more about our editorial process.
Crunchy, delicious and nutritious!
A tase bud-tantalizing alternative to mayo-based salads
A light and tasty power breakfast
A fun vegetarian wrap that’s light and flavorful
This delicious Mediterranean dish is packed with healthy protein and nutrients
Colorful and flavorful, this dish is a winner as an app, side or main course
No more scrambling to figure out what to eat during your busy week
Your metabolism may torch 1,300 to 2,000 calories daily with no activity
A gentle touch in all the right places may help drain your sinuses