Curried Egg Salad
This Curried Egg Salad takes a lunchbox favorite and makes it even better with warm, fragrant spices that’ll have everyone asking for seconds. The combo of creamy avocado and just enough mayo creates the perfect texture while keeping things lighter—it’s the kind of update that makes you wonder why you didn’t try it sooner.
When I first started experimenting with curry in my dishes, my husband was hesitant—now, he can’t get enough of this egg salad! It’s become one of our go-to lunches.
If you’re looking for even more salad inspiration, check out my Classic Chicken Salad, Tuna Salad, or Broccoli Cauliflower Salad.
How to serve curried egg salad
- Bread – This egg salad is delicious a fresh slice of white or wheat bread. I’ve made dainty little tea sandwiches for brunch, a baby shower, and a bridal shower.
- Low-Carb Option – Serve the egg salad on a sliced tomato, cucumber, or lettuce cup.
- Crackers – Keep the salad around for snacking. It’s perfect with any type of cracker. I love to have egg salad with cottage cheese for a protein-packed afternoon snack.
- Tortilla – This salad also works great as a wrap filling.
- Toast – Add the egg salad to a piece of hot toast with a drizzle of hot sauce. Yum!
Have fun making this curried egg salad, and let me know how you serve it! Tag me @Cookingupmemoriesinsta and use #CookingUpMemories so I can see your creations!
Simple Ingredients
- Hard-boiled Eggs – If you are unsure how to make the perfect hard-boiled eggs, check out my detailed stovetop instructions below.
- Mayonnaise and Avocado – This recipe calls for avocado to go along with the mayo. I love the combination of avocado and mayo for a creamy egg salad. If you don’t have avocado replace it with 3 additional tablespoons of mayonnaise.
- Curry Powder – There are many different kinds, use what you have on hand. This recipe doesn’t have a strong curry flavor, but it does have just enough to make the salad unique. If you want a deep dive into all the different kinds check out this curry powder article from Food52.
- Cilantro – I’m always up for a good excuse to include cilantro! I think it pairs perfectly with the curry flavor. If you don’t like cilantro, substitute fresh flat leaf parsley for a fresh herby flavor.
- Salt and Pepper – Feel free to add more to taste.
- Vegetables – If you’re like me, you like a little crunch in your egg salad to keep things interesting! The combination of crisp celery and zesty onion gives this salad the perfect texture in every bite. It’s the little details like this that make this salad so satisfying. Sprinkle green onions or chives over the top for flavor and presentation.
Can’t handle the curry? Feel free to swap it out for smoked paprika or use a dash of mustard for a tangier flavor. You can also replace the mayo with Greek yogurt for a lighter version!
FAQ
Yes, I love to make egg salad at the beginning of the week and eat it for light snacks or a quick lunch throughout the week. You can store it in the fridge for up to 3 days. To prevent the avocado from browning too much, put a piece of clear wrap tightly over the salad before adding a lid to an airtight container. Give the salad a good stir before serving.
Yes, you can leave out the avocado. Add three tablespoons of additional mayonnaise to create a creamy egg salad dressing.
It will depend on the curry powder you use, but I have only included 1/2 teaspoon in the recipe, so it is not too strong. You can start by adding 1/4 teaspoon and see what you think before adding the other 1/4 teaspoon. You might even want to add additional.
Tips for Success
- Place cooked eggs in a cold water bath to help them peel more easily.
- Add curry powder gradually to control the flavor.
- Use a ripe avocado.
- Chill 30 minutes before serving to blend flavors.
- Taste and adjust seasonings just before serving. You may need to add additional mayonnaise after the salad sits.
- Dice ingredients uniformly for the best texture.
- Pat eggs dry after peeling to prevent wateriness.
How to make stovetop hard-boiled eggs
- Place eggs in a saucepan and cover with water. They should be covered by at least 1 inch of water for 6 eggs and two inches for 12 eggs.
- Bring water to a full rolling boil.
- Turn off the heat, and cover the eggs. Let the eggs sit in the water for 15 minutes.
How to make egg salad with curry powder
Step 1: Start by chopping the egg and veggies
Chop the hard-boiled eggs into small, bite-sized pieces. Aim for a rough dice to maintain some texture without large chunks. Finely dice the celery and onion into small, even pieces to add crunch without overpowering the salad.
Step 2: Mix the dressing
In a large bowl, mash the avocado until smooth and creamy. Stir in the mayonnaise, curry powder, salt, and pepper. Mix well until the dressing is fully combined and smooth.
Don’t worry if the avocado is not perfectly smooth—keeping a few chunks adds texture to the salad!
Step 3: Add the vegetables and eggs
Fold in the diced onion, celery, hard-boiled eggs, cilantro, and hard-boiled egg whites. Mix gently to coat everything in the curry dressing without breaking up the eggs too much.
Step 4: Chill and serve
Cover the bowl and refrigerate the egg salad for at least 30 minutes to let the flavors meld together.
Pro Tip: For extra texture, consider topping with a sprinkle of chopped nuts or seeds just before serving!
Storage Tips for Curried Egg Salad (With Avocado)
Because this egg salad contains avocado, it’s best enjoyed fresh, but with proper storage, you can keep it tasting great:
- Use an Airtight Container:
Store the egg salad in a tightly sealed container to minimize exposure to air, which can cause the avocado to brown. - Press Plastic Wrap on Top:
For extra freshness, press a piece of plastic wrap directly onto the surface of the egg salad before sealing the container. This creates a barrier that helps prevent oxidation. - Refrigerate Promptly:
Always refrigerate the egg salad within two hours of making it. It will keep for up to 3 days in the fridge. - Give It a Stir Before Serving:
Some separation might occur during storage—just give it a quick stir to bring the creamy texture back before serving.
By following these tips, your Curried Egg Salad will stay fresh and delicious for as long as possible!
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Curried Egg Salad
Ingredients
Instructions
- In a large bowl, mash the avocado until smooth and creamy.1/2 Avocado
- Stir in the mayonnaise, curry powder, salt, and pepper. Mix well until the dressing is fully combined and smooth.1/4 cup Mayonnaise, 1/2 teaspoon Curry Powder, 1/4 teaspoon Pepper, 1/4 teaspoon Salt
- Fold in the diced onion, celery, hard-boiled eggs, and hard-boiled egg whites. Mix gently to coat everything in the curry dressing without breaking up the eggs too much.1/4 cup Onion, 6 Large Hard Boiled Eggs, 1/2 cup Celery
- Add the chopped cilantro and stir until evenly distributed.2 Tablespoon Cilantro
- Cover the bowl and refrigerate the egg salad for at least 30 minutes to let the flavors meld together.
- Spoon the curried egg salad onto your favorite bread for sandwiches, serve with crackers for a snack, or enjoy it over sliced tomatoes for a lighter option.
Notes
Nutrition
