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Curried Egg Salad
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!
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.
Notes
This recipe works great for meal-prep as well. If you plan on storing the egg salad for a few days, store the dressing and boiled eggs separately. Then chop the eggs and mix everything together right before serving/building the sandwich. The egg salad should stay well for a week if stored this way.
Estimated Nutrition
Nutrition Facts
Curried Egg Salad
Calories
247
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
6
g
Cholesterol
331
mg
110
%
Sodium
181
mg
8
%
Potassium
307
mg
9
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
14
g
28
%
Vitamin A
649
IU
13
%
Vitamin C
4
mg
5
%
Calcium
90
mg
9
%
Iron
3
mg
17
%
*Percent Daily Values are based on a 2000 calorie diet.
*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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