Xanthan Gum Free Curried Egg Salad

Total time37 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

6 large eggs
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⅓ cup mayonnaise
1 tsp apple cider vinegar
1 tsp curry powder
¼ tsp ground turmeric
¼ tsp ground cumin
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 stalks celery, finely diced
2 tbsp fresh chives, thinly sliced
1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10 minutes.
2
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 10 minutes, then peel and roughly chop into ½-inch pieces.

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