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Curried Egg Salad

Curried Egg Salad Recipe

If you are craving a simple yet flavorful dish, Curried Egg Salad is a must-try. This easy recipe combines the creamy texture of classic egg salad with a bold curry twist. Ideal for sandwiches, wraps, or just on its own, Curried Egg Salad offers a delightful mix of comfort and exotic flavors. Perfect for lunch, a picnic, or a quick snack, this dish is both versatile and satisfying.

Tips to make the Curried Egg Salad recipe:

1. Use Perfectly Boiled Eggs: The texture of the egg salad greatly depends on well-cooked eggs. Boil the eggs for about 10-12 minutes and cool them quickly in ice water to make peeling easier. This will ensure a soft yet firm consistency.

2. Choose the Right Curry Powder: Not all curry powders are the same. Pick a mild curry powder if you’re not a fan of too much heat. Feel free to adjust the spice level according to your taste by adding more or less.

3. Add Crunchy Vegetables: Enhance the texture and flavor by adding finely chopped celery, green onions, or bell peppers. These veggies will give your egg salad a lovely crunch and extra freshness.

4. Use Greek Yogurt: For a healthier twist, substitute half of the mayonnaise with Greek yogurt. This adds a tangy flavor while reducing the calorie count, making your Curried Egg Salad lighter and healthier.

5. Chill Before Serving: Let the egg salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and intensify, resulting in a more delicious salad.

How to Make Curried Egg Salad Recipe?

Curried Egg Salad Recipe

Curried Egg Salad Recipe

Michelle Kim
Follow this recipe to prepare a delicious Curried Egg Salad, a popular dish made with boiled eggs, creamy mayonnaise, and flavorful curry powder.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal


  • 1 Saucepan For boiling the eggs
  • 1 Mixing bowl For mixing the ingredients


  • 6 Large eggs Hard-boiled and peeled
  • 1/4 cup Mayonnaise
  • 1 tbsp Curry powder
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice Freshly squeezed
  • 1 tbsp Chives Chopped
  • to taste Salt
  • to taste Black pepper


  • Boil the eggs in a saucepan for about 10 minutes, then let them cool and peel.
  • Chop the boiled eggs into small pieces and place them in a mixing bowl.
  • Add mayonnaise, curry powder, Dijon mustard, lemon juice, chopped chives, salt, and black pepper to the eggs.
  • Mix everything until well combined.
  • Adjust seasoning if necessary.
  • Serve chilled or at room temperature. Perfect for sandwiches, salads, or as a dip.


For a lighter version, use Greek yogurt instead of mayonnaise. You can also add celery or green onions for extra crunch.


Serving: 100gCalories: 250kcalCarbohydrates: 2gProtein: 11gFat: 22gSaturated Fat: 5gCholesterol: 250mgSodium: 400mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 25000IUVitamin C: 1.7mgCalcium: 500mgIron: 0.3mg
Keyword Creamy, Curried, Egg salad, Flavorful, Quick
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