Curried Egg Salad
Curried egg salad takes a flavorful, spiced spin on this classic dish. It’s the perfect combination of creamy and crunchy, with a hint of warm curry spices.
Curry might be one of my favorite spices for adding a depth of flavor – such as my coconut curry chicken. But instead of turning it into a thick sauce, I’m using it to kick up my classic egg salad up a notch.
If you’ve tried my egg salad before, you know what I’m talking about. It’s perfectly chunky and loaded with fresh ingredients. But with a few veggie swaps and just one teaspoon of curry powder, it transforms this dish into a rich, warm, and savory one.
Curried Egg Salad Ingredients
This is such an easy recipe. All you need are a few basic pantry staples you might already have.
- Eggs: Perfectly cooked hard boiled eggs give that trademark chunky texture.
- Green Onion: Use both the green and white parts of the green onion.
- Grated Carrots: A great way to sneak in extra veggies and it pairs well with the curry powder.
- Curry Powder: This blend of eleven spices adds earthy depth and a beautiful golden color.
- Mayonnaise: Egg salads are meant to be creamy and mayonnaise pulls it all together.
- Parsley: A bit of parsley adds a pop of green and fresh flavor.
- Salt and Pepper: Just a little sprinkle is all you need for extra seasoning.
Ingredient swap: If you’re not a fan of mayonnaise, give this a try with Greek yogurt. It’s a delicious, creamy alternative!
Cook The Perfect Hard Boiled Egg
Since the bulk of this recipe is undoubtedly eggs, you really want to make the perfect batch of hard boiled eggs. I’ve talked about how to make the perfect boiled egg before, but here a few things to look out for:
- You’ll want to cook your eggs between 12-14 minutes. Make sure your eggs are not too hard or soft.
- You don’t want the green tinge around your egg yolk. If you get this, it likely means your eggs were overcooked.
How To Make Curried Egg Salad
With just a little bit of prep work and chopping, this recipe comes together quickly. That makes it a wonderful and healthy staple lunch recipe!
Prep The Eggs
Be mindful that you’ll need time to let your eggs cool. So hard boil them ahead of time before you start mixing all the ingredients together. Once they’re cooled, slice the eggs into pieces (but not too small).
Mix All The Ingredients
Add the eggs, carrots, green onion, mayonnaise, curry powder, salt and pepper to a bowl. Then give everything a good stir until it’s creamy and mixed together.
Add a sprinkle of parsley for a pop of green and that fresh, herb flavor. It’s as easy as that!
Ways To Serve This
Just like my versatile hummus recipe, there’s so many ways to use this egg salad. Here’s a few of my favorite options:
- Straight up. Simply eat it on its own out of a bowl (yes, I’m guilty of doing this).
- Side dish. This will taste great alongside salmon or crispy chicken thighs for a complete meal.
- Flatbread. Top it on my falafel flatbread, along with a sprinkle of microgreens for a vibrant, hearty meal.
- Wrap it up. Use tortillas, collared greens or large butter lettuce leaves to turn it into a wrap.
- Make a sandwich. Place it on paleo zucchini bread with a handful of spinach leaves to make a classic egg salad sandwich, with a kick!
To store: While this recipe tastes best when it’s freshly made, you can store it in the fridge in a container for up to 3-4 days. Just make sure that you don’t leave this out at room temperature for more than 2 hours. Otherwise, it will start to go bad.
To meal prep: This is also a great make-ahead recipe that can be eaten straight out of the fridge.
More Easy And Healthy Egg Recipes
Eggs are no doubt a staple in my house. They’re versatile, easy to use, and create some of the best healthy recipes. Here are a few of my favorites.
Curried Egg Salad
- 6 eggs, room temperature
- 1/3 cup mayonnaise, or more for extra creaminess
- 1/2 cup grated carrot, from one small carrot
- 1 green onion, sliced
- 1 teaspoon curry powder
- salt and pepper, to taste
- 2 tbs chopped parsley, for garnish
- Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12-14 minutes.
- Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
- Once your eggs are cool to touch, peel and discard the eggs shells.
- Cut the hard boiled eggs to your desired size (I prefer chunky).
- Add the eggs, mayonnaise, grated carrots, green onion, curry powder, salt and pepper to bowl and stir all ingredients together. Sprinkle with parsley.
- Serve on its own or in a wrap or sandwich and enjoy!
- To store: While this recipe tastes best when it's freshly made, you can store it in the fridge in a container for up to 3-4 days. Just make sure that you don't leave this out at room temperature for more than 2 hours. Otherwise, it will start to go bad.
- To meal prep: This is also a great make-ahead recipe that can be eaten straight out of the fridge.
- The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before you introduce the eggs.
- I use a skimmer to introduce the eggs to boiling water so they don't slam into the bottom of the pan and crack. You can see more tips on how to make hard boiled eggs here.
- If you're not a fan of mayonnaise, give this a try with Greek yogurt. It's just as delicious!