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Overhead view of Curried Egg Salad in a white bowl on a black surface.
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5 from 2 votes

Curried Egg Salad (Easy 15-Minute Recipe!)

This Curried Egg Salad recipe is so easy to make. Learn how to make the best homemade curry egg salad with this quick, protein-packed recipe.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer, Dinner, Lunch, Side
Cuisine: American, Indian
Keyword: curried egg salad, Curry Egg Salad
Servings: 4 servings
Calories: 353calories
Author: Alia Kay

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
US Customary - Metric

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.

Notes

  1. If you can, I highly recommend using organic, pasture-raised eggs in this recipe for maximum health benefits.
  2. Leftovers can be stored in an airtight container in the refrigerator for up to five days.

Nutrition

Calories: 353calories | Carbohydrates: 3g | Protein: 13g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 385mg | Sodium: 319mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 718IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg