- 5 minutes
- 15 minutes
- Makes about 2 cups
- To boil the eggs, place them in a saucepan and cover with about 1 inch of cold water and put over high heat. When the water just comes to a boil, remove the pan from the stove, cover, and let stand for 12 minutes. Drain and then immerse the eggs in ice water. Peel and halve the eggs when they are cool.
Use a fork to mash the eggs in a medium bowl. Add the green onion, currants, and cilantro. Stir gently.
- In a separate small bowl, stir together mayonnaise, curry powder, and pepper. Add to the egg mixture. Stir until evenly combined. Taste and adjust the seasoning.
- Spoon the salad into a covered container and refrigerate for about 2 hours to allow the flavors to blend.