Hard-Boiled Eggs: Don’t overcook the eggs – if the eggs are overcooked the texture will be rubbery and the yolks will develop a grey ring. Depending on how creamy or chunky you want the egg salad to be, you can either chop the hard-boiled eggs super finely (for a creamier texture), or chop them into larger pieces (for a chunkier texture).

Celery: Make sure to chop the celery as finely as possible. The point is to add a little crunch, without overpowering the salad.

Lemon Juice: I recommend using freshly squeezed lemon juice for the best flavor.

Mayonnaise: While most mayonnaises are naturally dairy-free, not all brands are, so if you are lactose-intolerant, make sure to use a dairy-free brand.

Dijon Mustard: I used Dijon mustard, but you can also use yellow mustard, whole grain mustard, or spicy brown mustard if you prefer.

Parsley: I like a sprinkle of chopped fresh parsley for a nice contrast of color.

Spices: In addition to curry powder (which is a key ingredient in curried egg salad), I’ve also added ground paprika, granulated garlic, ground black pepper and salt.

Storing: Store in an airtight container in the refrigerator for up to 3–4 days. Because it contains eggs and mayonnaise, keep it chilled and avoid leaving it out at room temperature for extended periods. This curried egg salad does not freeze well, so I don’t recommend freezing it.