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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!
We’re big fans of low-effort lunches in my house, which is why I’m always making 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
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 (like my cottage cheese egg salad).
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.
Frequently asked questions
While I haven’t tried it, cottage cheese, chopped avocado, coconut yogurt, and hummus can all make potentially good substitutions.
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!
Curried Egg Salad
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.
This is so different than any Other recipe I read. Very creative healthy and interesting.
Just tried this using 2 eggs and mayo. Out of greek yogurt, but will try it that way, too. Added a bit of chili powder. Best tasting egg salad I have ever made!
Yay, thanks Janis!
I had eggs and a craving for curried eggs and came across your recipe which is great because i have greek yoghurt and no mayo! Thanks for this! Looking forward to trying it! Plus my 18 month old son and my hubby love eggs and curry!
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 🙂
Please do Cyrus! If it’s bad, I’ll shout you a beer at the local!
I LOVE egg salad but have never thought to add curry. This looks so good!
Thanks so much- Promise it’s a winner!
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…
RIGHT? Plain boiled eggs fill me up but douse it in mayonnaise and all the good stuff and I’m in heaven!