Curried Egg Salad is an easy, flavorful twist on a classic deli salad recipe with creamy curry mayo dressing. Serve on sandwiches for lunch!
Are you looking for a way to kick up Classic Egg Salad? Extremely easy to make, egg salad that’s full of exotic, tasty curry flavor, making it a fancy egg sandwich perfect for any gathering. If you’re looking for more delicious, easy meal ideas, check out my other Salad Recipes.
Sabrina’s Curried Egg Salad
The next time you’re wondering what to serve for a tasty brunch, a fun dinner with friends, or a yummy Easter lunch, try this easy, kicked up egg salad recipe. It’s more interesting than a traditional egg salad, and you can make a large bowl a day ahead of time to cut down on stress.
Recipe Card
Ingredients
- 8 large eggs , hard boiled
- 2/3 cup mayonnaise
- 1 teaspoon ground curry
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground ginger
- 4 stalks green onions , thinly sliced
Instructions
- In a large bowl whisk together the mayonnaise, ground curry, sugar, salt and ginger.
- Chop the eggs coarsely and add to the dressing along with the green onions, folding them in gently until combined.
Nutrition
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Table of contents
About This Recipe
You can serve this with pita chips, in a tortilla or flatbread wrap, on top of a traditional salad (or even in a tomato that you hollow out like a tomato cup), or as an open face Egg Salad sandwich.
Chef’s Note
Remember as you are serving this egg salad recipe that as egg salad sits at room temperature the dressing will loosen. To prevent this you should serve immediately or consider using less dressing and more eggs to make a firmer egg salad consistency.
How to Store
- Serve: You shouldn’t leave this out at room temperature for longer than 2 hours.
- Store: Keep your salad in the fridge for 3 to 5 days. Be sure to keep it properly stored in an airtight container.
- Freeze: I do not recommend freezing any dish with eggs and mayo.
Ideas to Serve
One way I like to serve this dish is to make tea sandwiches. Just spread on white bread, cut off the crusts, and then cut again into four triangles or small squares. Presto! A fancy, yet easy, delicate treat for a luncheon or party!
FAQ’s
Place the eggs in a saucepan with cold water covering them by 1 inch and bring the water to a simmer. Cover with a lid, turn off the heat and let sit for 8 minutes. Remove the eggs and place in an ice water bath before peeling.
To make hard boiled eggs, cook for 8 minutes. For soft boiled eggs, cook them for 5 minutes.
Peel the eggs right after they come out of the ice bath otherwise it might be difficult to get the shell off. Salt the water when you’re boiling the eggs, this helps them peel easily when they’re done.
Variations
- Add ins: You can customize your egg salad with apple, finely chopped cilantro or red onion for even more flavor. Making it with raisins or mango chutney is also delicious.
- Spice: Try stirring in a dash of cumin, paprika, or even a little dijon mustard to give your salad a little bit of a deviled egg feel.
- Yogurt: To lighten up your lunch, you can make Curry Egg Salad with Greek yogurt. The texture will end up being very similar, the flavor can differ slightly, but not so much that a the curry spices won’t shine through.
- Dietary Needs: You can make Keto lettuce wraps with this recipe if you have a gluten intolerance or need a low carb version. Just cut a few large leaves of Bibb lettuce, spoon up some salad into them, wrap tightly and enjoy!
Related Recipes
Delicious lunch recipes
Photos used in previous versions of this recipe:
I always come back to this recipe, even when I am looking for an ‘old-fashioned’ egg salad recipe, my husband who is not a curry fan loves this recipe too.
Delicious! Used extra curry, omitted sugar, added lemon juice… then to make it a little healthier I added finely chopped red bell pepper and thawed frozen green peas. Then a dash of cayenne. Served on mini naan bread. A new lunchtime favorite!
That’s awesome, thank you!
Hi Sabrina just curious as to why there is sugar added to this recipe, is it really necessary or can I omit that please? Also the ginger, I’ve not come across ginger with curried eggs before, does it accentuate the curry flavour? Thanks.
I realize this comment is very old, so I am so sorry for the delay in replying.
you can omit it, we prefer a slightly sweeter curried salad. The ginger just adds a depth of flavor, you shouldn’t get a punch of ginger flavor.
I haven’t had egg salad in a long time and this curried version sounds amazing!
I loooove egg salad. What a genius idea to add curry! So yummy. 🙂
Egg salad is one of my favourite things to make and to eat! But I won’t bring it to work because we work in such close quarters.
Probably will try making this over the weekend though 🙂
Love the curry flavor spin on a classic egg salad. So much flavor packed into this delicious dish!
OMG this takes them to a whole new level, so good!!
I agree! Love that curry flavor so much!
This looks DAMNED good, I am going to make it.
Let me know how you like it!
This is a comment about your pineapple coconut bread recipe.
Please correct ingredients and instructions and resend to me. Butter was not listed and the instructions mentioned adding cream, which was not on the list, but coconut oil was! I made it with one stick of butter and 1 T oil. Came out pretty good, but would like to have the pure recipe for future use.
Thank you!
Hi Helen – so sorry about that! I have updated the post with the correct ingredients. https://dinnerthendessert.com/pineapple-coconut-bread/
Helen, opps, we all make mistakes, but it does hurt in a recipe. I’m sure these bloggers are busy and things happen but shouldn’t!!