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Close up of curried egg salad in a blue bowl.
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4.56 from 36 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield: 4 servings

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 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.

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Notes

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.

Nutrition

Calories: 161kcal | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 279mg | Sodium: 259mg | Fiber: 1g | Sugar: 1g
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