Curry Egg Salad

I must admit that I don’t really even like egg salad. But, I felt an urge to make something with curry and the surplus of eggs in my refrigerator inspired me to make egg salad. To make a long story short, I now love egg salad.

 

Ingredients:

6 Hard boiled eggs, chopped

¼ cup chopped red onion

1 stalk of celery chopped

1/3 to ½ cup of mayonnaise- depending on how dry or wet you prefer

2 tsp curry powder

1 tsp sea salt

Sprinkle of celery seed

 

First, boil your eggs. Apparently, the proper way to do this is to put your water and eggs into a pot and bring to a boil. Once you see it is starting to boil, turn off the heat and let the eggs sit in the water for about 15 minutes. To cool eggs run under cold water until the eggs are cold to the touch. Refrigerate for an hour or so.

 

Mix together all ingredients and serve in pita pockets.