Curried Egg Salad

Name: Curried Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 hard boiled eggs; 3/4 teaspoon of curry powder; 1 1/2 teaspoons of dijon mustard; 2 tablespoons of mayo; 2 tablespoons of chives or green onion; 1/3 cup of diced celery; salt and pepper to taste; toasted bread and greens for serving

By Brita Britnell // March 30, 2023 (updated September 4, 2024)

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This simple Curried Egg Salad is quick to throw together and a fun twist on a classic recipe. Enjoy it on a sandwich or straight from the bowl! It’s filled with protein and great for a takeaway lunch!

curried egg salad on toast with arugula on a plate

Table of Contents

One of my favorite lunches is curried egg salad! It’s creamy, tangy, and has a warm, robust taste from the addition of curry powder. This recipe takes your everyday egg salad and kicks it up a notch with so much wonderful flavor. It makes for a quick and easy meal option that’s delicious served as a sandwich, with crackers, or in lettuce cups. As an added plus, you only need a handful of simple ingredients and just about 20 minutes!

A version of this egg salad sandwich is something that I have made MANY times from one of my favorite cookbooks, Easy Gourmet from I Am a Food Blog. It’s one of the first blogger cookbooks that I ever purchased back when I first started my blog.

Reasons you’ll love this recipe

Quick & easy: This recipe can be mixed together in less than 20 minutes! You’ll just need to prep the ingredients and mix them all together. Super simple!
Great for meal prep: Curry egg salad stays fresh for up to about 3 days. Make it at the beginning of the week for sandwiches over the next few days, or snack on it straight from the bowl!
So tasty: You will love the delicious warm and rich flavor that the curry powder adds to an otherwise simple salad. It’s the only egg salad you’ll want to make from here on out!

Ingredients in this simple egg salad

This quick and simple curried egg salad recipe uses just a handful of whole food ingredients. Here’s what you’ll need:

Hard boiled eggs: The star ingredient that adds texture and protein!
Curry powder: Adds major flavor. Feel free to use a little less than the recipe calls for, if you’re sensitive to spices. You can start with 1/2 teaspoon and increase as desired.
Chives: For delicious herby flavor and a gorgeous pop of color. Sub with green onions, if preferred.
Celery: Adds some savory flavor and a crisp texture. Other raw veggies like diced radishes, cucumber or red onion would work great, too!
Flavorings: Mayo is the creamy base and dijon adds a sharp, complex mustard flavor. Add a little salt and black pepper to bring all of the flavors together.

Substitutions and variations

There are lots of ways to customize this curried egg salad and make it your own. Here are some suggestions:

Make it creamier: You can use more or less mayonnaise to make this curry egg salad as creamy as you’d like it.
Use Greek yogurt: To add a bit more protein and a tangy flavor, use a little greek yogurt combined with some of the mayo. You could do 1 tablespoon of each or use all Greek yogurt.
Extras: Mix in other ingredients that you like! Finely diced red bell pepper would be delicious for a slightly sweet crunch. You could even stir in some avocado! A drizzle of hot sauce or sriracha sauce would be tasty, too, for some heat!
For serving: Some of my favorite ways to serve this egg salad is as a sandwich, wrapped in a tortilla, in lettuce cups or over greens, or just with buttery crackers or chips.

How to make this recipe

Prep the eggs: Start by hard boiling your eggs if you haven’t already done so. I do this by boiling a pot of water. Carefully lower the eggs into the pot and boil for 7 minutes. Remove from the water and place directly into an ice bath. Let rest until fully cooled and then peel.
Combine all ingredients: In a medium bowl, use a fork or potato masher to mash the eggs into a rough chop. Mix in the curry powder, dijon, mayo, chives, and celery. Stir to combine and season to taste with salt and pepper.
Serve: Enjoy on toasted bread, or even on its own or as a dip with crackers or chips!

curried egg salad in a small bowl with a spoon

Helpful tips

Timesaving idea: To save some extra time and effort, consider buying eggs that have already been hardboiled at the store. You can also buy pre-chopped green onions and celery, usually found in the produce department of most grocery stores.
Mashing the eggs: For best results, keep the eggs a bit chunky. Egg salad is not meant to be completely smooth and mashed. Also, it’s normal for the yolks to crumble while mixing everything together.
Refresh leftovers: Once this salad has been refrigerated for a day or two, before serving, give it a taste and add an extra pinch of salt and/or squeeze of lemon to freshen it up.

Frequently asked questions

How long does curried egg last in the fridge?

Leftover egg salad can be refrigerated in an airtight container for up to 2-3 days. To keep it super fresh, press a sheet of plastic wrap against the surface of the salad. Just before serving, give it a good stir.

How to boil eggs for egg salad?

There are a variety of ways to boil eggs. I like to place the eggs in a saucepan, then cover them with about 1-inch of cool water. Cover with the lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for 6 minutes and boil over medium-high heat.

What to serve with egg salad?

This curry egg salad is great with potato chips, a pickle, freshly cut veggies or a salad like this grilled corn salad.

More salad recipes to try

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).