This curried egg salad is the perfect dish to make when you have too many eggs in the fridge. It makes a great side dish, and is just as good spread on sandwiches made with the freshest bread.

This salad has just the perfect amount of curry powder to give it that little bit of spice, without being too overpowering. The dressing is deliciously creamy, and works so well with the crunch of the celery and flavour of the spring onions.

Curried egg salad in white serving bowl with silver serving spoon

What you need

To make this salad you will need the following ingredients:

Eggs – The eggs are boiled, peeled and then chopped. Use the freshest eggs possible for this salad.
Celery – This salad uses to stalks of fresh celery, which give the salad a nice crunch.
Spring onions – Otherwise knows as green onions. If you find the white parts of the spring onion too bitey just use the green parts.
Mayonnaise – Use a full fat, whole egg mayonnaise for the best flavour. The dressing can be made a little lighter by replacing half of the mayonnaise with Greek yoghurt.
Curry powder
Lemon juice – Use a good squeeze of fresh lemon juice. If fresh lemon aren’t available, substitute with a drizzle of bottled lemon juice.
Salt and pepper
Fresh parsley – The parsley is optional, but makes a tasty garnish, and looks good too.

Ingredients for making curried egg salad

More salad recipes

Curried Egg Salad

Name: Curried Egg Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 boiled eggs, peeled and chopped; 2 celery stalk, finely diced; 2 spring onions (green onions), thinly sliced; Fresh parsley, roughly chopped, for garnishing (optional); 1/2 cup mayonnaise; 1/2 teaspoon curry powder; Squeeze lemon juice; Salt and pepper

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This curried egg salad is the perfect dish to make when you have too many eggs in the fridge. It makes a great side dish, and is just as good spread on sandwiches made with the freshest bread.

Ingredients

8 boiled eggs, peeled and chopped
2 celery stalk, finely diced
2 spring onions (green onions), thinly sliced
Fresh parsley, roughly chopped, for garnishing (optional)

Dressing

1/2 cup mayonnaise
1/2 teaspoon curry powder
Squeeze lemon juice
Salt and pepper

Instructions

Add the peeled, chopped eggs to a bowl, along with the diced celery and sliced spring onions. Set aside.
To make the dressing, combine in a small bowl the mayonnaise, curry powder and a good squeeze of lemon juice. Season to taste with salt and pepper.
Pour the dressing over the salad ingredients and mix until everything is well combined. Garnish with the chopped parsley and serve.

Notes

To make the dressing lighter, replace half of the mayonnaise with Greek yoghurt.
You may find you need a little more curry powder, depending on your taste preferences and the brand of curry powder you use. I prefer to use the Aldi brand.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 385mgSodium: 391mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 13g