Curried Egg Salad (Easy 15-Minute Recipe!)
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This Curried Egg Salad recipe is quick, easy to make, and perfectly spicy. It is made with hard boiled eggs, celery, green onions, mayo, lemon juice, curry powder, salt, and pepper. Learn how to make the best homemade curry egg salad with this simple, protein-packed recipe.
Why You’ll Love This Curried Egg Salad Recipe
You are going to simply adore this Curried Egg Salad recipe, because it is so simple to make and is bursting with spicy flavor. It is an exotic twist on classic egg salad and is perfect for anyone following a high-protein diet.
Curried Egg Salad Ingredients
Before we get to the full curried egg salad recipe below, here are a few notes about the ingredients you will need:
- Hard-boiled eggs: Use large eggs, preferably organic and pasture-raised for maximum health benefits. I’ve included my foolproof method for hard-boiling eggs below.
- Celery and green onions: These add freshness, crunch, and nutrition to this easy egg salad recipe.
- Mayo: This gives that classic creamy texture to the dish. However, if you’re not a big fan of mayo, feel free to swap in plain Greek yogurt instead.
- Lemon juice: I love the fresh, bright flavor of lemon juice in this recipe. But vinegar (white, white/red wine, or apple cider vinegar) would also work well.
- Curry powder: This star ingredient adds the perfect amount of spice and zing to this curried egg salad recipe.
- Salt and pepper: These two classic seasonings enhance the flavors in this recipe perfectly. Add however much of these seasonings that you would like.
- Optional toppings: I typically top this curried egg salad with a sprinkle of crushed cashews and chopped cilantro.
As you can see, this recipe only requires a handful of simple ingredients to deliver huge flavor.
How to Hard-Boil Eggs at Home
I highly recommend hard-boiling the eggs ahead of time for this recipe. Here is how to hard-boil eggs perfectly:
- Add the eggs to a pot: Place the eggs in a large pot and cover with 2 inches of water.
- Boil: Bring the water to a boil over high heat. You should see bubbles bursting at the surface of the water.
- Let the eggs cook: Turn off the heat. Then, cover with a tight-fitting lid and allow the eggs sit for 10-12 minutes.
- Cool: Drain and then run cold water over the eggs, to prevent them from cooking any further.
After your eggs have been boiled, cooled, and peeled, the rest of this recipe is an absolute breeze.
How to Make Curried Egg Salad
To make this easy curried egg salad recipe, simply:
- Prep the eggs, celery, and green onions: Chop up your peeled boiled eggs, celery and green onions. Then add them to a serving bowl.
- Mix everything together: Stir in the mayonnaise, lemon juice, curry powder, salt and pepper.
- Garnish and serve: To make your egg salad look extra tempting when you are serving it, sprinkle some chopped fresh cilantro and/or chopped cashews over top.
See the full recipe below for detailed ingredient amounts and directions.
How to Serve Curried Egg Salad
You can either serve this egg salad on its own or on toast and greens as open-faced sandwiches. To serve it as open-faced sandwiches, simply toast some bread slices, place a layer of greens on each piece of toast, and top evenly with egg salad.
For greens, I recommend using either lettuce, arugula, Swiss chard, or spinach. Layering some greens between the bread and the egg salad is important, because doing so helps keep the bread from absorbing liquid from the egg salad and becoming soggy.
More Easy Egg Recipes
Looking for more simple egg recipes? Here are a few of my favorites:
- Sriracha Deviled Eggs Recipe
- Homemade Breakfast Egg Cups
- Easy Spinach Scrambled Eggs
- Broccoli Cheese Frittata Recipe
- Homemade Breakfast Sandwich
If you make this Curried Egg Salad recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Curried Egg Salad (Easy 15-Minute Recipe!)
Ingredients
- 8 hard-boiled eggs, peeled and chopped
- 2 stalks celery, finely chopped
- 3 green onions, thinly sliced
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- Salt and freshly ground black pepper, to taste
- Optional toppings: Chopped fresh cilantro and chopped cashews
Instructions
- In a mixing bowl, combine the eggs, celery, green onions, mayonnaise, lemon juice, and curry powder. Season with salt and pepper to taste.
- Garnish with optional toppings, if using, and serve alone or with toast and greens.
Nutrition
Notes
- If you can, I highly recommend using organic, pasture-raised eggs in this recipe for maximum health benefits.
- Leftovers can be stored in an airtight container in the refrigerator for up to five days.
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