Why You’ll Love This Recipe
- A unique Nigerian twist with curry powder for warmth and depth
- Fresh and colorful with diced tomatoes, onions, and bell peppers
- Creamy, tangy, and perfectly balanced flavors
- Quick and easy to make in under 30 minutes
- Great for lunches, picnics, or as a side to grilled dishes
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large eggs
- 1 cup mayonnaise
- ½ cup diced onions
- ½ cup diced tomatoes
- ½ cup diced bell pepper
- ¼ cup sweet corn (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder
- ½ teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- Lettuce leaves (for serving, optional)
Directions
- Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and allow eggs to cool.
- Peel and Chop Eggs: Once cooled, peel the eggs and chop them into small pieces.
- Prepare Vegetables: Dice onions, tomatoes, bell peppers, and any additional vegetables you like.
- Mix Ingredients: In a large bowl, combine chopped eggs, mayonnaise, onions, tomatoes, bell peppers, sweet corn, Dijon mustard, curry powder, salt, and freshly ground black pepper.
- Stir Well: Mix gently but thoroughly until all ingredients are evenly combined.
- Taste and Adjust: Taste the salad and adjust the seasoning as needed.
- Chill (Optional): For best flavor, cover and refrigerate the salad for at least 30 minutes before serving.
- Serve: Serve on a platter or individual bowls, optionally over crisp lettuce leaves.
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Variations
- Add chopped cucumbers or radishes for extra crunch.
- Spice it up with a dash of cayenne pepper or chopped fresh chili.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Mix in chopped fresh herbs like parsley or cilantro for added freshness.
Storage/Reheating
- Refrigerate leftovers in an airtight container for up to 2 days.
- Best served chilled; do not freeze.
FAQs
Can I use boiled eggs prepared ahead of time?
Yes, boiled eggs can be prepared a day in advance and refrigerated.
Is the curry powder spicy?
Curry powder adds warmth but is not typically very spicy; adjust with chili if desired.
Can I omit the sweet corn?
Yes, the salad is delicious without corn, but the sweetness complements the flavors nicely.
Can I make this salad vegan?
Replace eggs and mayonnaise with tofu and vegan mayo alternatives.
How long can I store the salad?
Consume within 2 days for best freshness.
Can I serve this as a sandwich filling?
Absolutely, it makes a flavorful and creamy sandwich or wrap filling.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I add pickles or relish?
Yes, adding chopped pickles or relish adds a nice tang.
Can I prepare this salad without mustard?
Yes, but mustard adds a subtle tang that enhances flavor.
Can I use regular yellow mustard instead of Dijon?
Yes, though Dijon mustard offers a milder, creamier flavor.
Conclusion
Nigerian Egg Salad is a vibrant, creamy dish packed with fresh flavors and a subtle hint of curry that makes it stand out. Easy to make and versatile, it’s perfect for any meal or occasion. This salad promises to be a delicious addition to your recipe collection, offering a taste of Nigerian-inspired comfort food.
Nigerian Egg Salad: An Incredible Ultimate Recipe You Need to Try
Nigerian Egg Salad is a vibrant, flavorful twist on classic egg salad, featuring fresh vegetables, creamy mayonnaise, and a subtle curry powder kick. Perfect as a side dish or light meal, it’s quick to prepare and full of refreshing, comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Nigerian
- Diet: Vegetarian
Ingredients
- 4 large eggs
- 1 cup mayonnaise
- ½ cup diced onions
- ½ cup diced tomatoes
- ½ cup diced bell pepper
- ¼ cup sweet corn (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder
- ½ teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- Lettuce leaves (for serving, optional)
Instructions
- Place eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes. Remove and cool.
- Peel and chop eggs into small pieces.
- Dice onions, tomatoes, bell peppers, and prepare any additional vegetables.
- Combine chopped eggs, mayonnaise, onions, tomatoes, bell peppers, sweet corn, Dijon mustard, curry powder, salt, and pepper in a large bowl.
- Mix gently and thoroughly to combine all ingredients.
- Taste and adjust seasoning as needed.
- Optional: Cover and refrigerate for at least 30 minutes for best flavor.
- Serve on a platter or individual bowls, optionally over lettuce leaves.
Notes
- Add chopped cucumbers or radishes for extra crunch.
- Spice with cayenne pepper or fresh chili for heat.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Mix in fresh herbs like parsley or cilantro for freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 190mg
