STEP ONE: Place 6 eggs in the bottom of a medium-size deep pan, cover with water, and 1 teaspoon of table salt (helps with easy eggshell removal). Bring water and eggs to a rapid boil...let boil for 1 minute then remove from heat, cover eggs with a lid, and let sit for 8-10 minutes. Drain hot water, cover hot boiled eggs with cool water and ice. Let sit until eggs are cool to the touch.
STEP TWO: While eggs are cooling, chop up celery and onions.
STEP THREE: Mix up light mayonnaise, garlic paste, curry powder, and garlic salt in a bowl.
STEP FOUR: When eggs are cool...peel and chop eggs up on a cutting board. When finished chopping place in a bowl, add chopped veggies, and drizzle curry-mayo dressing on top of chopped ingredients. Gently mix all up with a rubber spatula...scrapping sides to incorporate all the dressing into the chopped ingredients.
STEP FOUR: When eggs are cool...peel and chop eggs up on a cutting board. When finished chopping place in a bowl, add chopped veggies, and drizzle curry-mayo dressing on top of chopped ingredients. Gently mix all up with a rubber spatula...scrapping sides to incorporate all the dressing into the chopped ingredients.
STEP FIVE: Snip fresh dill with kitchen scissors (or a knife on a cutting board). You should have about 1/3 cup if you snip 3 average-sized dill stalks. Mix up gently until just incorporated throughout the salad. Add more seasonings and dill to taste. Enjoy!!