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. ❤️
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 so I knew I had to try curried egg salad.
You need to as well!
It's just a fun twist on the classic egg salad, which I adore too.
This version is just as 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!
OK, let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make curried egg salad. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
- Eggs: I usually just make hard boiled eggs in a pot on the stove, especially if I'm only doing a few. (And that's what's written in the recipe instructions.) However, you can also make Instant Pot hard boiled eggs. They peel so easily!
- Mayonnaise: 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.
- Celery: I sometimes use celery in this for a tiny bit of crunch, but you could leave that out if you prefer a smoother version.
- Add-ins: You can add some finely diced red pepper or pimientos to this if you’d like.
- Chives: 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 toppings, 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 could even do some chopped peanuts for a bit of crunch.
OK, let's get ready to eat.
There are lots of different ways you can serve this up. Pick your favorite or try a few different ways!
- Serve as an egg salad sandwich on bread, rolls or a hoagie.
- Make an open-faced sandwich with some whole grain toast. (Pictured below.)
- Keep it low-carb and make a lettuce wrap with this curried egg salad.
- Or use tortillas to make a regular wrap. You can add some lettuce, cucumber, chopped peanuts, any of your favorite fillings.
- Or just serve it as a salad alongside some crackers and veggies.
- It would also be fantastic as an egg salad BLT sandwich like I do with my regular egg salad.
Last thing, let's talk about what to do with any leftovers. Especially since this is a great recipe to make ahead for the week to keep your lunches interesting.
This salad will keep, in a covered container, in the refrigerator for up to 3 days.
It helps to store it as is, without any toppings like chives or chopped peanuts, to maximize the freshness.
I hope you give this curried egg salad a try soon. It’s going to be a new lunchtime favorite!
- 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
- 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 12 minutes.
- Meanwhile, prep the remaining ingredients and add them to a medium bowl.
- After 12 minutes, drain the eggs and rinse them with cold water to stop them from contuining to cook.
- 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.
Eggs: I usually just make hard boiled eggs in a pot on the stove, especially if I'm only doing a few. However, you can also make Instant Pot hard boiled eggs. They peel so easily!
Mayo: 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.
Celery: I use celery in this for a tiny bit of crunch, but you could leave that out if you prefer a smoother version.
Add-ins: 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.
Toppings: 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!
Serving ideas: 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.
Leftovers: This egg salad keeps for 2-3 days, covered, in the refrigerator.
Amount Per Serving: Calories: 161Total Fat: 12gSaturated Fat: 3gCholesterol: 279mgSodium: 259mgFiber: 1gSugar: 1gProtein: 10g