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Curried egg salad

Curried Egg Salad

Viola
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!
5 from 4 votes
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American, Indian, Indian Fusion
Servings 2
Calories 247 kcal

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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