Curried Egg Salad
This creamy curried egg salad has warm spice, crisp celery, and a little tang from lemon and yogurt. Serve it tucked into sandwiches, spooned over greens, or scooped up with crackers for an easy make-ahead lunch.
- Total time
- 27 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 12mAmericanSalads
Egg salad is a lunch classic, and curry powder gives it a gentle, savory warmth without making it complicated. The spice blends into the creamy dressing and turns a few everyday ingredients into something bright and satisfying.
This version uses both mayonnaise and plain Greek yogurt. The mayo keeps the salad rich, while the yogurt adds tang and lightens the texture a bit. Celery and green onion bring crunch, so each bite tastes fresh rather than heavy.
Serve it right away if you like a softer, creamy salad, or chill it for 30 minutes to let the curry flavor settle in. It works well for sandwiches, lettuce cups, toast, or a simple plate with sliced cucumbers and crackers.
01What you'll need
Ingredients
11 items · 4 servings
- 8 large eggs
- 1/4 cup mayonnaise
- 1/4 cup plain nonfat Greek yogurt
- 1/2 cup finely diced celery
- 1/4 cup thinly sliced green onions
- 2 tablespoons chopped cilantro or parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon black pepper
02How to make it
Step-by-step
1. Boil the eggs
Place the eggs in a saucepan and cover them with cool water by about 1 inch. Bring the water to a boil over medium-high heat. Once it boils, cover the pan, turn off the heat, and let the eggs sit for 10 to 12 minutes.
2. Cool the eggs
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. This stops the cooking and makes the eggs easier to peel.
3. Peel and chop
Peel the eggs, then chop them into small bite-size pieces. For a smoother salad, chop them finely. For a chunkier salad, leave larger pieces of white and yolk.
4. Mix the dressing
In a medium bowl, stir together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, curry powder, salt, and black pepper until smooth. This helps the curry powder spread evenly through the salad.
5. Fold in the eggs
Add the chopped eggs to the bowl. Use a spatula or large spoon to gently fold, which means to lift and turn the mixture instead of mashing it hard.
6. Add the crunch
Stir in the celery, green onions, and cilantro or parsley. Taste the salad and add a pinch more salt, pepper, or lemon juice if it needs more brightness.
7. Chill or serve
Serve right away, or cover and refrigerate for 30 minutes for a fuller curry flavor. Stir once before serving, especially if it has been chilled.
03From our kitchen
Cook's tips
- Make-ahead: You can boil and peel the eggs up to 3 days ahead. Keep them refrigerated in a covered container, then chop and mix when ready.
- Storage: Store curried egg salad in an airtight container in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours.
- Texture tip: If the salad seems dry after chilling, stir in 1 to 2 teaspoons of yogurt, mayonnaise, or lemon juice to loosen it.
- Curry powder swap: Curry blends vary a lot. Use mild curry powder for a gentle flavor, or add a small pinch of cayenne if you want heat.
- Add-ins: A tablespoon or two of raisins, diced apple, chopped toasted almonds, or minced pickles can be stirred in for extra flavor. Add them after mixing the dressing so you can control the texture.
- Serving ideas: Spoon it onto sandwich bread, pile it into lettuce cups, serve it over salad greens, or spread it on toast with sliced tomato.
Cook's note
For the cleanest flavor, use fresh curry powder. If the jar has been in the pantry for more than a year and smells flat, replace it before making this salad.
04Frequently asked
Questions & answers
Can I make curried egg salad without mayonnaise?
Yes. Replace the mayonnaise with more Greek yogurt for a tangier, lighter salad. The texture will be less rich, so taste and add a little extra salt or lemon juice if needed.
What kind of curry powder should I use?
A mild yellow curry powder works well for most home cooks. If your blend is spicy, start with 1 teaspoon, taste, and add more if you like.
Why is my egg salad watery?
Watery egg salad can happen if the eggs were still warm, the celery released moisture, or too much dressing was added. Chill it for 15 minutes, then stir. If needed, add another chopped egg to thicken it.
Can I freeze egg salad?
Freezing is not recommended. Hard-boiled eggs and mayonnaise-based dressings turn watery and rubbery after thawing.
How do I keep the eggs from getting a green ring around the yolk?
Do not overcook them, and cool them quickly in ice water. The green ring is harmless, but quick cooling helps keep the yolks yellow and tender.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat21 g
- 27%
- Saturated Fat4.9 g
- 25%
- Cholesterol379 mg
- 126%
- Sodium403 mg
- 18%
- Total Carbohydrate3 g
- 1%
- Dietary Fiber1 g
- 4%
- Total Sugars2 g
- Protein15 g
- 30%
- Vitamin D2.2 mcg
- 11%
- Calcium83 mg
- 6%
- Iron1.6 mg
- 9%
- Potassium219 mg
- 5%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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