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Nigerian Curry Egg Salad

This egg salad combines soft boiled eggs with a fragrant curry powder seasoning, resulting in a creamy, slightly chunky dish with vibrant flavors. The eggs are gently cooked to maintain a runny yolk, then mixed with spices for a quick, flavorful meal served in a bowl with a spoon.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Nigerian
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 4 large eggs preferably room temperature
  • 1 tsp curry powder adjust to taste
  • 1/2 tsp salt for boiling water
  • to taste black pepper optional, for seasoning
  • 1 tbsp mayonnaise mayonnaise adds creaminess
  • 1 tsp mustard mustard optional, for tang
  • 1 tbsp chopped herbs cilantro or parsley for freshness

Equipment

  • Saucepan
  • Slotted spoon
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Place eggs in a single layer in a saucepan and cover with cold water, about an inch above the eggs. Bring to a gentle boil over medium heat.
  2. Once boiling, reduce heat to low and simmer for 6-7 minutes until eggs are slightly soft with runny yolks. Remove eggs promptly with a slotted spoon and transfer to a bowl of ice water to stop cooking.
  3. Peel the eggs carefully once cooled, then halve them lengthwise. Arrange on a plate for visual inspection of runny yolks.
  4. Mix the curry powder, salt, and black pepper in a small bowl. Gently mash the egg yolks in a mixing bowl, then stir in mayonnaise, mustard, and the spice mixture until well combined but still slightly chunky.
    4 large eggs
  5. Add the halved eggs to the bowl with the seasoned mixture and gently fold to coat. Garnish with chopped herbs for color and freshness.
    4 large eggs
  6. Serve the egg salad in a bowl with a spoon, showcasing the creamy, slightly chunky texture and vibrant spices visible on the eggs.