Curried Egg Salad

8 Servings
Prep Time 15 minutes
Total Time 15 minutes

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, Curried Egg Salad is 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.

Curry Egg Salad in a bowlCURRIED 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. Curried Egg Salad is more interesting than a traditional egg salad, and you can make a large bowl a day ahead of time to cut down on stress.

You can serve Curried Egg Salad on 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.

One way I like to serve this dish is to make Curried Egg Salad tea sandwiches. Just spread on homemade 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!

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 them immediately or consider using less dressing and more eggs to make a firmer egg salad consistency.


  • Hard boil your eggs.
  • Let them cool in an ice bath them peel them.
  • 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.
  • Fold them in gently until combined.
  • Refrigerate until ready to serve.
  • Add raisins if desired.


Curry Egg Salad Sandwich


  • Add ins: You can customize your Curried Egg Salad with apple, finely chopped cilantro or red onion for even more flavor. Curried Egg Salad with raisins or Curried Egg Salad with mango chutney are also delicious.
  • Spice: Try stirring in a dash of cumin, paprika, or even a little dijon mustard to give your Curried Egg 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 Curried Egg Salad lettuce wraps if you have a gluten intolerance or need a low carb version. Just cut a few large leaves of Bibb lettuce, spoon up some Curried Egg Salad into them, wrap tightly and enjoy!


  • How do you boil an egg? 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.
  • How long should I boil eggs? To make hard boiled eggs, cook for 8 minutes. For soft boiled eggs, cook them for 5 minutes.
  • How do you boil eggs so they peel easy? 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.
  • Can egg salad with mayo be frozen? No. Dishes made with mayo, like deli salads, do not keep a good consistency if frozen and then thawed. Eggs also do not freeze and thaw well. It’s best to make this dish fresh or up to 3 days ahead of time.



  • Serve: You shouldn’t leave your Curried Egg Salad out at room temperature for longer than 2 hours.
  • Store: Keep your Curried Egg Salad in the fridge for 3 to 5 days. Be sure to keep it properly stored in an airtight container (you should also do this as the smell of curry and eggs is something to be considerate of if you are bringing this dish to the office).
  • Freeze: I do not recommend freezing any Egg Salad dish.


If you have questions about the proper handling of eggs and egg products, check out the USDA’s official website. They have a comprehensive list of how to safely cook and handle eggs.

Curry Egg Salad in white bowl

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Curried Egg Salad

Curried Egg Salad is the perfectly easy lunch recipe you can serve as a main dish over a salad or in a sandwich with a delicious curry mayo dressing.
Yield 8 Servings
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 220kcal | Carbohydrates: 2g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 219mg | Sodium: 279mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. 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.

  2. 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!

  3. 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.

    1. 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.

  4. 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 🙂

  5. 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!

    1. 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!!