Description
This Curried Egg Salad with Chickpeas is so flavorful and delicious! It makes the best sandwiches!
Ingredients
Scale
- 6 hard boiled eggs, peeled
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup thinly sliced green onion
- 1/2 cup mayonnaise
- 1–2 tablespoons dijon mustard
- 3/4 teaspoon yellow curry powder
- 1/4 teaspoon granulated garlic
- Salt and black pepper, to taste
Instructions
- Make your hard-boiled eggs. If you don’t know how to make them, see my instructions above!
- Add the chickpeas to a bowl and mash with a fork. You can mash them as smooth or rough as you prefer.
- Once eggs are cooled, peel them and separate the yolks from the whites. Chop up the whites and add them to the bowl with the chickpeas. Add the green onion and mix everything together.
- Add the yolks to a medium sized bowl and mash them with a fork. Next, add in the mayo, mustard, curry, garlic powder, salt and pepper. Mix everything together using a large spoon and try to mash down as much of the egg yolk as you can so it creates and nice creamy sauce.
- Pour the egg/chickpea mixture into the bowl with the dressing and mix everything together. Give it a taste and add extra seasonings if desired. I added my egg salad to a croissant with some fresh arugula and it was delicious!
Notes
*Some curry powder can be a little spicy. If you don’t cook with curry powder often, make sure to taste it beforehand.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: American
