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.
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.
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. 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.
Frequently asked questions
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!
