Up-level that classic egg salad to a bold new one with this exotic Curried Egg Salad recipe featuring curry powder!
This quick recipe has all the basics of a creamy, crunchy egg salad like celery and green onions, but adds curry powder with notes that are savory, earthy, and just a little bit sweet. It’s guaranteed to be your new fave way to make egg salad!
Curried Egg Salad
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A Classic Egg Salad with a Twist
- Low carb followers love a healthy, protein-packed egg salad with lots of flavors.
- This easy recipe will be a definite go-to for a light dinner or for energizing workday lunches.
- Use this recipe in deviled eggs as appetizers to take to a party or picnic and watch them disappear.
Ingredients & Variations
EGGS: The bigger the better! Eggs taste best when they are fresh, but eggs that are a few days old tend to boil and peel better. PRO TIP: Try this method to determine if your eggs are old or new: fresh eggs will sink to the bottom of a glass of water and old eggs float. It’s that simple!
MAYONNAISE: Full fat mayonnaise carries the flavors of the curry powder perfectly. Miracle Whip and Dijon mustard are other options to make this recipe a new dish every time.
ADD-INS: Celery adds a crunchy component, but other keto add-ins are chopped toasted walnuts, sesame seeds, chopped peppers, or onions. For a sweeter, distinctly Indian-style egg salad, add whole raisins.
How to Make Curried Egg Salad
This egg salad is smooth and creamy with a few crunchy add-ins.
- Cook eggs.
- Slice eggs in half and remove the yolks.
- Mash the yolks. Stir in the remaining ingredients.
- Chop egg whites and mix into the creamy yolk mixture (as per the recipe below).
Best Ways to Serve
So many options with this recipe! Make low-carb sandwiches using cloud bread, or scoop them into romaine lettuce leaves like in these classic chicken lettuce wraps. Or simply top your favorite variety of greens! For an appetizer, serve them as deviled eggs, just scoop the filling into the halved whites like in this avocado deviled eggs recipe. Or serve curried egg salad on keto crackers for a yummy snack or appetizer.
Tips & Tricks
- For best results, chill curried egg salad until ready to use.
- Make this recipe into a deviled eggs appetizer, just scoop the filling into the halved egg whites instead of chopping them!
- Keep it in a covered container in the refrigerator for 5 days. Stir thoroughly before using again.
- Egg salad should not be frozen as it won’t thaw well, but it’s so easy to make, simply start all over!
Summer Salad Faves!
- Cucumber & Onion Salad – with crunchy tang!
- Broccoli Bacon Cheese Salad – satisfying and savory.
- Best Greek Salad Recipe – perfect at a BBQ!
- Deviled Ham & Egg Salad – even more protein!
- Tuna Egg Salad– quick and easy.
Curried Egg Salad
Equipment
Ingredients
- 8 hard boiled eggs peeled
- ½ cup mayonnaise
- 1 teaspoon curry powder
- 1 green onion sliced
- 1 stalk celery thinly sliced
- salt and pepper to taste
Instructions
- Slice eggs in half and remove the yolks.
- Mash the yolks with a fork until they are smooth, and add to a medium bowl with the remaining ingredients (except egg whites).
- Finely chop the whites and add to the bowl with the other ingredients.
- Mix until well combined.
Notes
- For the best flavor, chill curried egg salad in the refrigerator until ready to serve.
- To make this recipe into curried deviled eggs, simply add filling to the halved egg whites.
- Keep refrigerated and use within 5 days. Stir and drain if necessary before serving. Do not freeze.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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