6 eggs, room temperature
1/3 cup mayonnaise, or more for extra creaminess
1/2 cup grated carrot, from one small carrot
1 green onion, sliced
1 teaspoon curry powder
salt and pepper, to taste
2 tbs chopped parsley, for garnish


1.Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12-14 minutes.
2.Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
3.Once your eggs are cool to touch, peel and discard the eggs shells.
4.Cut the hard boiled eggs to your desired size (I prefer chunky).
5.Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.
6.Serve on its own or in a wrap or sandwich and enjoy!

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