This curried egg salad recipe is mildly spicy and super flavorful. It can be served as is or in sandwiches/wraps. It makes for the perfect quick lunch and works great as meal prep too! You will love this easy recipe.
About this curried egg salad
Egg salad is one of my favorite things to eat for lunch. It is easy to whip together super quickly and makes for a protein packed lunch.
BUT, this is no ordinary egg salad! This recipe is packed full of flavor - it is tangy, spicy, sweet and savory and has so many amazing textures. My homemade curry powder makes this recipe 💯 times better than a regular old boring egg salad. It is savory and aromatic, the raisins add lovely pops of sweetness, and the toasted cashews add contrasting texture with their crunch. Since most of the ingredients used in this recipe have a long shelf life either in the pantry or refrigerator, it makes for a great wholesome meal with limited ingredients.
Usually egg salads are loaded with a ton of mayonnaise which makes them delicious but very high in fat. In this recipe, I have replaced most of the mayonnaise with Greek yogurt. I find that Greek yogurt provides the same amount of creaminess and tartness as mayonnaise but makes for a much healthier addition. I still use a little bit of mayo in my recipe for that authentic flavor, but feel free to replace it entirely with Greek yogurt if you like.
Why I love this recipe
- It is so flavorful and savory and has so many amazing textures.
- It is filling and nutrient dense, which makes for the perfect lunch and keeps you full for longer.
- It is loaded with protein and is lower in fat when compared to traditional egg salad (14g protein per serving).
- It can be customized in so many different ways.
- It can be prepped ahead and stored for 5 days, making healthy lunching super easy.
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Ingredients
- Eggs – I use chopped hard boiled eggs in this recipe.
- Greek yogurt adds creaminess and protein while keeping this egg salad light and healthy.
- Mayonnaise adds a touch of tanginess and creaminess for that authentic egg salad flavor. I love using avocado oil mayonnaise in this recipe.
- Lemon juice brings everything together and adds freshness and brightness.
- Curry powder – I like using my homemade curry powder mix for this recipe. It adds so much flavor and makes this salad so delicious!
- Garlic powder goes so well with the curry powder spices and makes this salad so savory.
- Amchoor powder (dry raw mango powder) adds another layer of tanginess to this recipe. I love the depth of flavor it adds.
- Cashews add crunch and texture to this salad. Feel free to use your favorite nuts or seeds in place of cashews.
- Golden raisins – I love the little pops of sweetness from the golden raisins. I’m a big fan of sweet and spicy flavors together and the raisins compliment the curry dressing so well. Feel free to skip them if you don’t like raisins.
- Green onion and cilantro add freshness to this salad. I love the flavor of the herbs when mixed with the curry dressing, they bring everything together.
How to make curried egg salad
- Whisk together the salad dressing.
- Add in the green onions, cilantro, cashews and raisins.
- Top with chopped hard boiled eggs.
- Gently toss everything together. Taste and adjust seasoning if needed and serve as it is or on some soft bread topped with your favorite greens.
Tips and tricks
- Boil the eggs in advance so it's easy to assemble lunches quickly.
- Boil eggs in the instant pot. Eggs cooked in the instant pot are very easy to peel.
- Store them in an airtight container in the refrigerator (for up to 5 days) and chop them right before mixing into the dressing.
- Make the dressing in advance and store it in the refrigerator to make meal prep easy.
- Use green onions in this recipe. It still adds a lovely onion flavor without overpowering the dish.
- Make it more or less spicy by adding more or less curry powder in this recipe.
- Use your favorite nuts instead of cashews if you are not a fan of them. Feel free to leave out the nuts or replace them with seeds, if you are allergic to them.
- Leave out the raisins if you aren't a fan of them.
- Use the egg salad in a salad bowl over some cooked grains and greens or in between slices of bread to make an amazing sandwich.
Frequently asked questions
Can you make curried egg salad without mayo?
Absolutely! I love using Greek yogurt to replace most of the mayonnaise in my curried egg salad recipe. It is creamy and tangy and makes for the perfect replacement, I promise you won't miss the mayo. Another lovely option is sour cream. Try both and see which one you like more.
Is curry good in egg salad?
Yes! I love the warming spices that my curry powder recipe adds to this egg salad. It is so flavorful and creamy and has so many amazing textures.
What goes good with curried egg salad?
This egg salad is so good on salad/grain bowls, in sandwiches and as a dip with cheese, crackers or fruit and veggies.
Can you put avocado in egg salad?
Avocado makes such a great addition to egg salad! Mash it or chop it into fine pieces before mixing into this egg salad recipe. It will add extra creaminess and richness, making this recipe even more delicious.
Other recipes you might like
I hope you love this recipe as much as I do! If you try this recipe, please leave a star rating on the recipe card and leave a comment below to let me know what you think. Subscribe to my social media platforms for more easy and delicious recipes!
Recipe
Curried Egg Salad
Ingredients
- 4 eggs
For the dressing
- 2 tablespoons greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1.5 teaspoons curry powder
- ½ teaspoon garlic powder
- ¼ teaspoon amchoor powder (dry raw mango powder)
- 1 tablespoon cashews toasted in a dry skillet and roughly chopped
- 1 tablespoon golden raisins
- ¼ cup green onion finely chopped
- 2 tablespoons cilantro finely chopped
- salt and pepper to taste
Instructions
Boil the eggs
- Instant pot method: Pour 1 cup water in the instant pot insert and set a rack on top of it. Place the eggs on the rack and close the lid. Set the vent to sealing and pressure cook on high for 5 minutes. Release the pressure immediately after it is done cooking and transfer thee eggs into a bowl filled with ice water. After about 10 minutes, you can peel the eggs easily.
- Stove top method: Pour 2-3 cups of water in a saucepan and bring it to a boil. Slowly place the eggs into the water using a spoon and set a timer for 10 minutes. Then transfer the eggs into a bowl filled with ice water. After about 10 minutes, peel the eggs.
- Chop the eggs into small pieces
Assemble the egg salad
- Whisk together all the ingredients for the salad dressing.
- Gently toss in the chopped eggs in the dressing. Taste and adjust seasoning if needed.
- Serve as it is or on some soft bread topped with your favorite greens.
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