This recipe spices up your standard egg salad with an Indian-style 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.

Ingredients

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

Directions

Start by hard-boiling the eggs. Fill a medium (3- to 4-quart) pot about half full with water. You’ll want enough water to cover the eggs in the pot. Over medium-high heat, bring the water almost to a boil. Add the vinegar and 2 teaspoons of salt, then gently submerge the eggs into the water. To make it easy, use a slotted spoon or a long-handled flat mesh strainer. Turn the heat down to low, and simmer the eggs for 15 minutes.

As the eggs are simmering, prepare an ice bath. Fill a medium bowl half full with ice, then fill three-quarters full of cold water. Set it by the stove to chill the eggs when they are done simmering.

While the eggs are boiling and cooling, make the dressing. Add the mayonnaise to a medium bowl. Stir in the curry powder, lime juice, ginger, and the remaining salt, pepper and cayenne. Mix until smooth. Then stir in the celery, shallot and cilantro.

When the eggs are done cooking, remove from the pot and immediately place in the ice bath. Cool the eggs until cold. Refrigerate, or use for the salad right away after peeling. Peel the eggs by cracking them all around on the edge of the sink and rolling them gently in your hands under running water. The shell should come right off.

Cut the eggs into eighths, then chop. Add the chopped eggs to the bowl with the dressing and mix gently. If the salad seems too firm (it will depend on the thickness of your mayonnaise), add a little water to make it softer and creamier. Start with 1 to 2 teaspoons and add until the salad is as creamy as you like.

Place 2 cups of salad greens on each of four dinner plates. Scoop 1⁄2 cup of the egg salad onto each plate and serve. Store leftover egg salad in a covered container in the refrigerator for up to three days.

Nutrition information

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

This article was written by Wellness Team from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.