Curried egg salad is an easy, creamy, delicious lunch that’s perfect for sandwiches, wraps or lettuce wraps or with crackers and veggies. It’s just 5 ingredients and ready in about 30 minutes -- and a great one to make ahead for the week!
It's been one of those weeks that's been moving so slowly when all I want to do is fast forward. Isn't that how it always goes?
We've got the kids' spring break next week. I'm SO looking forward to being off for a week and our big trip with them. ❤️
But before that starts, I've got all the laundry and packing to do and all the work to finish up. And it seems to be moving at a snail's place. Oh, and I seem to have a little cold developing. 🙄
Today and tomorrow will probably be even slower, as the kids will be home with me all day. 😬 So I'd better power through and wrap it all up so vacation can come already!
I recently shared with you my mom’s classic Southern deviled eggs, which are a holiday favorite in our house and have been for years.
Today I’m taking hard-boiled eggs in a different direction with my curried egg salad.
I love curried chicken salad (and seriously need to share my recipe with you soon for that!) and so I knew I had to try curried egg salad.
You need to as well!
It’s creamy with a hint of sweetness and a deep, earthy flavor from the curry powder, which also adds a gorgeous color.
I can eat this curried egg salad for days on end! Especially because there are so many ways you can serve it to change it up. (Keep reading for my ideas.)
This would also be great to set out at a brunch party with some toast points or crackers.
Everyone will be begging for the recipe!
Notes on making curried egg salad:
- I use reduced-fat mayonnaise for mine, but you can substitute regular mayo or plain Greek yogurt. Or try it with a combination of mayonnaise and Greek yogurt.
- I sometimes use celery in this for a tiny bit of crunch, but you could leave that out if you prefer a smoother version.
- You can add some finely diced red pepper or pimientos to this if you’d like.
- You can also add or top it with some snips of fresh chives. It adds a pop of color and looks so pretty.
As for serving, I love it with some extra cracked black pepper, red onion slices and a few dashes of hot sauce. A drizzle of sriracha would be great, too, for a spicy kick! 🌶
You can serve this as an egg salad sandwich, as a lettuce wrap, open-face on some toast (as pictured below) or just with some crackers and veggies.
It would also be fantastic as an egg salad BLT sandwich like I do with my regular egg salad.
This egg salad keeps for 2-3 days, covered, in the refrigerator.
Whether you’ve got leftover eggs from Easter or not, I hope you give this curried egg salad a try.
It’s going to be a new lunchtime favorite!
Enjoy!
XO,
Kathryn
P.S. I'm going to be taking next Monday off, as we'll be starting our spring break with the kids at Disney World!! I'll be back with a new recipe next Thursday.
Curried egg salad
Curried egg salad is an easy, creamy, delicious lunch that’s perfect for sandwiches, wraps or lettuce wraps or with crackers and veggies.
Ingredients
- 6 large eggs
- 1 stalk celery, finely diced (about ¼ cup)
- ¼ cup reduced-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 ¼ teaspoons curry powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place eggs in the bottom of a large pot and cover with cold water.
- Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
- Meanwhile, prep the remaining ingredients and add them to a medium bowl.
- After 20 minutes, drain the eggs and rinse them with cold water.
- Peel the eggs and finely chop them.
- Add the chopped eggs to the bowl and stir well to mix.
- Season to taste with extra salt and black pepper. You can also add another tablespoon of mayonnaise if you want it a little creamier.
Notes
I use reduced-fat mayonnaise for mine, but you can substitute regular mayo or plain Greek yogurt or use a combination of mayonnaise and Greek yogurt.
I use celery in this for a tiny bit of crunch, but you could leave that out if you prefer a smoother version.
You can add some finely diced red pepper or pimientos to this if you’d like. You can also add or top it with some snips of fresh chives - I love doing this if I have some on hand.
I enjoy serving it with some extra cracked black pepper, red onion slices and a few dashes of hot sauce. A drizzle of sriracha would be great, too!
You can serve this as an egg salad sandwich, as a lettuce wrap, open-face on some toast (as pictured) or just with some crackers and veggies. It would also be fantastic as an egg salad BLT sandwich like I do with my regular version of egg salad.
This egg salad keeps for 2-3 days, covered, in the refrigerator.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 161Total Fat: 12gSaturated Fat: 3gCholesterol: 279mgSodium: 259mgFiber: 1gSugar: 1gProtein: 10g
2pots2cook
Made for my office lunches ! Thank you so much !
Kathryn
I'm so happy to hear you tried it!
Diana Lopes
Looks really delicious! I'd love to try this in a sandwich, will sure try it during the weekend!
Kathryn
I hope you enjoy it Diana!