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My healthy curried egg salad recipe is creamy, hearty, and packed with flavor, thanks to the curry powder. It’s quick and easy and perfect for lunches.
★★★★★ REVIEW
“We make this egg salad at least once a week, and sometimes more. It’s great for picnics and school lunches. The curry seriously takes it over the top. Like you, I eat it from the bowl.” – Francine
Table of Contents
In my house, we’re big fans of low-effort lunches, and nothing beats my mom’s classic 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 a flavorful, hearty egg salad perfect for sandwiches, wraps, salads, or, if you’re me, straight from the bowl.
It’s ready in minutes, healthy, and elevates the humble egg salad (like my cottage cheese egg salad).
Key Ingredients
- Eggs. Hard-boiled, peeled, chilled, and chopped. I usually make either microwave hard boiled eggs or air fryer hard boiled eggs.
- Mayonnaise and Greek yogurt. For that essential tang and creamy texture. I use a mix of these two to lower the fat and increase the protein.
- Curry powder. Any full-bodied curry powder of choice.
- Kosher salt and black pepper. To taste.
- Mix-ins. Optional, but feel free to add some flavor boosters like mustard, chopped celery, onion, or other seasonings.
How to make curried egg salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix together all the ingredients in a bowl.
Step 2- Transfer the egg salad to a serving dish and serve.
Arman’s recipe tips
- 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 rather than mashing them.
- Add some texture. To create a different balance of textures, fold in chopped celery, cucumber slices, raisins, or roasted cashews.
- Play around with spices. Try adding cumin, turmeric, or a dash of chili powder for a spicy kick.
Storage and make-ahead
To store: Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
To make ahead: The beauty of this egg salad is that the flavor tastes better the longer it sits. Make it up to two days in advance. Just keep it chilled until ready to serve.
More elegant egg recipes
If you tried this Curried Egg Salad recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Curried Egg Salad
Video
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 the 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
Nutrition
Originally published September 2020, updated and republished May 2025
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!