This egg salad, brightened with curry powder and hot red pepper in Jamaican island cooking, combines hard-boiled eggs with a mayonnaise dressing. It is a no-cook recipe that requires no stovetop or oven. Serve it chilled as a quick lunch appetizer.
Dice the hard-boiled eggs.
Thoroughly mix the mayonnaise, curry powder, hot red pepper, and salt with the diced eggs.
Cover the salad and refrigerate it for 1 hour to let the flavors meld.
Wear gloves when removing the seeds from the hot red pepper; otherwise, the burning sensation may linger on your hands. Allergen: contains eggs.
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