Curried Egg Salad

44 comments

5 from 7 votes
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This healthy, protein-packed curried egg salad recipe combines simple ingredients and transforms them into a creamy and tangy salad. Perfect for meal prep or quick lunches!

curried egg salad.

We’re big fans of low-effort lunches in my house, which is why I’m always making orzo salad, chicken salad with grapes, and curry egg salad. 

Made just as you would classic egg salad, I add a few secret ingredients (okay, maybe one secret ingredient and one not-so-secret ingredient) to make creamy, richly flavored egg salad with subtle curry spices. 

The results are flavorful, hearty egg salad perfect for sandwiches, wraps, salads, or, if you’re me, straight from the bowl.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make curried egg salad
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More egg-tastic recipes to try
  8. Curried Egg Salad (Recipe Card)

Recipe highlights

  • Ready in minutes. The most arduous task is hard boiling the eggs. After that, all that’s left is to add the other ingredients, mix, and serve. 
  • Healthy. Eggs are loaded with protein and antioxidants, while Greek yogurt sneaks in more protein and makes for a low-fat swap for mayo. 
  • A totally unique flavor profile. I’ve found that even egg salad haters often find they enjoy this quirky combination of flavors.

Ingredients needed

Just 6 ingredients are all that’s needed to make this egg salad recipe, and most of them are kitchen and pantry staples. Here’s what you’ll need:

  • Eggs. Hard-boiled, peeled, chilled, and chopped. If you don’t have time to fully chill them in the fridge, submerge them in an ice water bath so they firm up quickly. Avoid using warm or room temperature eggs.
  • Mayonnaise. For that essential tang and creamy texture.
  • Greek yogurt. My secret ingredient for guaranteeing an extra creamy texture and tangy flavor, with half the fat. 
  • Curry powder. Technically optional, but trust me, it adds a wealth of flavor and perfectly compliments the egg salad. 
  • Kosher salt and black pepper. To taste. 

Find the printable recipe with measurements below.

How to make curried egg salad

Step 1- Combine ingredients. Prep the eggs by peeling and chopping them into slices. Then, in a medium bowl, add the chopped eggs, mayo, and Greek yogurt. Stir with a fork to combine. 

Step 2- Add seasonings. To the bowl, add the curry powder, salt, and pepper. Mix to combine, then taste and adjust seasonings as needed. Serve immediately or refrigerate until later. 

What can I serve with curried egg salad?

You can use this curry-spiced egg salad exactly as you would regular egg salad, whether it be in a bagel, on a bed of salad greens, in a wrap, on toast, or mixed with quinoa for a protein-packed breakfast bowl. Often, I just eat it plain with some high protein chips for scooping. 

Recipe tips and variations

  • Save time. Use store-bought hard-boiled eggs and cut your prep time in half. 
  • Don’t mash the eggs. I suppose this comes down to personal preference, but I prefer the varying textures of the chopped eggs, so I like to gently fold them into the yogurt mixture as opposed to mashing them. 
  • Add some texture. To create a different balance of textures, fold in chopped celery, cucumber slices, raisins, or roasted cashews. 
  • Garnish. I’ve found adding fresh parsley or green onion gives the egg salad a fresher flavor, plus a nice pop of color.
  • Play around with spices. Try adding cumin, turmeric, or a dash of chili powder for a spicy kick.

Storage instructions

To store: Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing the egg salad as it’ll become mushy and lose its flavor. 

curried egg salad recipe.

Frequently asked questions

Can I make this egg salad without mayonnaise or yogurt?

While I haven’t tried it, cottage cheese, chopped avocado, coconut yogurt, and hummus can all make potentially good substitutions.

What can I use to thicken up egg salad?

If you want your egg salad to be thicker, add more yogurt or mayonnaise or incorporate other ingredients like diced celery. I’ve also found that letting the egg salad rest in the fridge for a few hours can help it firm up. 

More egg-tastic recipes to try

  • Turkish eggs– Poached eggs served in a garlicky Greek yogurt sauce and finished with a sweet paprika butter sauce.
  • Egg white salad– Low-fat, protein-packed, and loaded with sweet and tangy flavors.
  • Chilaquiles– My favorite Mexican breakfast dish of all time.
  • Sous vide egg bites– Inspired by Starbucks but even more customizable!
keto egg salad

Curried Egg Salad

5 from 7 votes
Creamy, easy and ready in no time, this keto egg salad is lightened up and much healthier than classic egg salads! Low carb and gluten free, it uses a mix of mayo and Greek yogurt for the creaminess- Add some curry powder for some added punch!
Servings: 4 servings
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes

Ingredients  

  • 8 large eggs boiled and chilled
  • 1/4 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon Curry powder
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon pepper to taste

Instructions 

  • In a large mixing bowl, add your chopped eggs, mayonnaise, and Greek yogurt, and mix well.
  • Add the curry powder salt, and pepper, and mix. Serve immediately or refrigerate until later.

Notes

Store leftover egg salad in the refrigerator in a sealed container. The salad will keep well for up to 3 days. 

Nutrition

Serving: 1servingCalories: 197kcalCarbohydrates: 2gProtein: 15gFat: 13gSodium: 547mgPotassium: 198mgFiber: 1gVitamin A: 556IUCalcium: 91mgIron: 2mgNET CARBS: 1g
Course: Salad
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. This egg salad is so stunning… and so far different from the egg salad I’m used to. I’m going to have to give this one a shot 🙂

  2. I love egg salad! It always boggles my mind that I’m “full” after two hardboiled eggs, yet I can eat 13 deviled eggs and a tub of egg salad….hm…

    1. RIGHT? Plain boiled eggs fill me up but douse it in mayonnaise and all the good stuff and I’m in heaven!

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