This curried egg salad is packed with protein and flavor for a delicious, make ahead lunch. It’s great wrapped in lettuce for a low carb option or sandwiched between 2 slices of bread for an egg salad sandwich.
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Ingredients for Curry Egg Salad
Not much is needed for this easy curried egg salad, here’s what to collect before you start chopping.
- The eggs: 8 hard boiled eggs, please! If using store bought hard boiled eggs, be sure that the product you buy has no added preservatives, as they can give eggs a funky taste. For a fun take, try using these pink pickled eggs to make this salad.
- The mix-ins: Celery for a bit of crunch, red onions for delicious flavor, raisins for some sweetness, and roasted cashews. If you’re eating low carb, feel free to skip the raisins. You can also swap the cashews for slivered almonds.
- The sauce: A flavorful combination of mayonnaise, lemon juice, curry powder, salt, and pepper. You can always substitute Greek yogurt for mayo if you’d like to lighten things up.
Psst–this recipe works well with chicken too! Check out my curry chicken salad for inspiration.
Best Ways to Hard Boil Eggs For Egg Salad:
Sure, you can purchase hard boiled eggs, but if you have some extra time and eggs laying around, here’s how to get them ready:
- With the Instant Pot: Add 1 cup of water to your IP, and place eggs on the trivet. Seal the lid and cook on high for 5 minutes. Release the pressure and place your hard boiled eggs in an ice bath.
- In a pot: Place eggs in cold water, bring to a gentle boil and cook for 12 minutes. Then place them in an ice bath and peel.
- PRO TIPS, for easy to peel hard boiled eggs: Room temp eggs are less likely to crack, and older eggs are said to peel more easily. I find cooking eggs in water that starts cold (rather than adding eggs to boiling water) is the best way to get them to peel easily.
How to Make Curried Egg Salad
As with most egg salad, chicken salad, and tuna salad recipes, there’s a lot of chopped and a little bit of stirring. Here’s how to make curried chicken salad, with step-by-step photos to help:
- Chop everything into even sized pieces. Pro tip: if you dread chopping veggies, consider a veggie chopper–you can also use it to chop the eggs, and will get everything ready in a few minutes.
- Mix the dressing.
- Place all curry egg salad ingredients in a bowl.
- Toss to combine in the dressing, and enjoy!
How to Serve
Serve this curry egg salad as you would any egg salad. As is, this salad is flavor packed and nutritionally balanced, so I typically eat it on its own with a spoon! Some other ways to serve it are:
- On a toasted bagel, or slice of bread for an egg salad sandwich.
- With crackers as a dip.
- With sliced veggies such as celery or cucumber for a low carb option.
- Wrapped in lettuce or wraps for an egg salad wrap.
- Over a bed of lettuce for a delicious salad.
Storing Tips
Store your egg salad in an airtight container in the fridge for up to 4 days. Be sure to store any serving additions separately, as the curried egg salad will make them soggy.
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Curried Egg Salad
Print Recipe Pin RecipeIngredients
Dressing:
- 1/3 Cup Mayonnaise
- 2 Teaspoons Lemon Juice
- 2 Teaspoons Curry Powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad:
- 8 Hard Boiled Eggs chopped
- 1/4 Cup Celery diced
- 1/4 Cup Red Onion diced
- 1/4 Cup Raisins
- 1/4 Cup Roasted Cashews chopped
Instructions
- Whisk dressing ingredients together in a small bowl.
- Add all salad ingredients to a large bowl. Drizzle with dressing, and toss to combine. Bonus points if you place the salad in the fridge for 30 minutes before serving, to marry the flavors. Enjoy!
I love how versatile this Curried Egg Salad recipe is! I’ve been using it as a sandwich filling, a dip, and even as a topping for my salad. Our new family favorite!
Right Sarah? I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback🥰