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.
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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
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