This 5 Ingredient Curried Egg Salad recipe is so easy to make... and healthy too! Ready in just 15 minutes, it's perfect for a quick lunch or a simple side salad with dinner!
Egg salad is a classic dish that can be made with a variety of ingredients. In this recipe we've added mild curry powder for an extra delicious (but subtle) hit of flavour!
An egg salad sandwich is a perfect lunch to whip up, particularly when you have a lot of extra eggs that you need to use up. Plus, this recipe is a little more flavourful than your typical egg salad recipe, thanks to the spice of curry and the crunch of the green onions, yum!
I love a summer salad for an easy lunch or as a side to a main meal. My creamy bacon, egg & potato salad is always popular at home, as well as roast vegetable couscous salad, or roast pumpkin salad with feta, pine nuts and spinach. All are great healthy options!
This egg salad recipe is kid-friendly too - check out these 100+ Sandwich Fillings for Kids for more delicious kid-approved sandwich ideas.
Why You're Going To Love This Recipe
- 15-minute recipe - this curried egg salad comes together in just 15 minutes, making it the perfect lunch for when you're short on time!
- Only 5 ingredients - only 5 basic ingredients required and you probably already have them in your kitchen!
- Budget friendly - there's no expensive ingredients to be purchased, and that's always a bonus these days!
- Versatile - you can make this recipe conventionally or in a Thermomix.
- Healthy and delicious - curried egg salad is made with eggs, mayonnaise, and green onions, so it's a great healthy option for a quick and filling lunch.
- Versatile - add in your favourite shredded cheese, diced avocado, chopped ham or crispy bacon to make this recipe your own!
- Perfect for get-togethers - you can serve it as a side at a BBQ or in bread rolls or sandwiches. It's always a handy hit!
What You Need
Just 5 ingredients!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Eggs - use large eggs (60-70g+).
- Mayonnaise - I find a whole egg mayonnaise is best to use in this curried egg salad.
- Curry powder - Keens brand of curry powder has stood the test of time and works really well.
- Caster sugar - also known as superfine sugar, it dissolves easier then regular sugar.
- Spring onions - make sure to finely dice the spring onions.
- Salt and pepper - season to taste.
Equipment Required
There's no fancy equipment required for this curried egg salad - just a saucepan and stove-top for boiling the eggs, plus a knife, mixing bowl and spoon.
Alternatively, you can use a Thermomix if you have one.
Step By Step Instructions
It takes just 15 minutes to prepare this simple egg salad.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Boil The Eggs
Bring a saucepan of water to a boil. Once boiling, turn the heat down to a simmer. Use a slotted spoon to gently place the eggs into the saucepan (careful not drop the eggs into the saucepan as they'll crack!).
Cook for 12 minutes. Drain and then cover with cold water.
If using a Thermomix - Place 400g water into the Thermomix bowl. Insert the simmering bowl and add the eggs. Cook for 14 minutes, 120 degrees, Speed 1.
Step 2 - Peel And Chop the Eggs
Peel the hard boiled eggs, discarding the shells.
Chop eggs into chunks (as large or small as you prefer).
Place chopped eggs into a large bowl.
Step 3 - Mix The Dressing Ingredients Separately
Mix the mayonnaise, curry powder, caster sugar, and spring onions in a small bowl. Season with salt and pepper.
If using a Thermomix - place the mayonnaise, curry powder, caster sugar, and spring onions into a clean Thermomix bowl. Mix for 20 seconds, Speed 3. Season with salt and pepper.
Step 4 - Coat The Eggs
Pour the dressing over the eggs and stir gently to coat.
You can sprinkle some extra chopped spring onions or parsley over the top as a garnish if you like.
Expert Tips
- Try serving this egg salad on top of a bed of lettuce or in a lettuce wrap for a delicious and easy low-carb lunch!
- Variations - add in some diced cooked bacon for an extra delicious flavour boost. Grated cheese, chopped avocado, chopped cherry tomatoes, chopped ham - even chunks of tuna could be added if you want to add a different flavour.
- If you don't have curry powder on hand, you could use a mixture of cumin, allspice, and turmeric instead.
- Store curried egg salad for 3-4 days in an airtight container in the fridge.
FAQ's
Hard-boiled whole eggs and hard-boiled whites should not be frozen as it causes them to become tough and watery.
As curried egg salad has a mayo base, I don't recommend freezing it either. The mayo will separate, and thawing it will result in a watery mixture - make it fresh instead!
Freshly boiled eggs definately make the best egg salad, therefore I recommend boiling your eggs the day you are making curried egg salad.
However, you can hard boil your eggs prior to making the salad and they will keep in the refrigerator for up to 7 days.
Related Recipes
Curried egg salad is a delicious and simple recipe that's always popular and can be adapted with different variations. There are so many other quick lunch recipes that are easy and versatile as well!
Here are a few of my most popular lunch recipes:
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Curried Egg Salad
Ingredients
- 8 eggs large (approx 60g each)
- 155 g (⅔ cup) mayonnaise whole egg mayo is best
- 1 teaspoon curry powder
- 1 tsp caster sugar
- 2-3 spring onions finely diced
- salt and pepper to taste
Instructions
- Bring a saucepan of water to a boil. Once boiling, turn the heat down to a simmer. Use a slotted spoon to gently place the eggs into the saucepan (do not drop the eggs into the saucepan as they will crack). Cook for 12 minutes. Drain and then cover with cold water. If using a Thermomix - Place 400g water into the Thermomix bowl. Insert the simmering bowl and add the eggs. Cook for 14 minutes, 120 degrees, Speed 1.
- Peel the eggs and discard the egg shells. Chop the eggs into chunks (as large or small as you like). Place chopped eggs into a large bowl.
- Meanwhile mix the mayonnaise, curry powder, caster sugar and spring onions in a small bowl. Season with salt and pepper. If using a Thermomix - place the mayonnaise, curry powder, caster sugar and spring onions into a clean Thermomix bowl. Mix for 20 seconds, Speed 3. Season with salt and pepper.
- Pour the dressing over the eggs and stir gently to coat.
Notes
- Try serving this egg salad on top of a bed of lettuce or in a lettuce wrap for a delicious and easy low-carb lunch!
- Variations - add in some diced cooked bacon for an extra delicious flavour boost. Grated cheese, chopped avocado, chopped cherry tomatoes, chopped ham - even chunks of tuna could be added if you want to add a different flavour.
- If you don't have curry powder on hand, you could use a mixture of cumin, allspice, and turmeric instead.
- Store curried egg salad for 3-4 days in an airtight container in the fridge.
- This recipe is not suitable for freezing.
Anna N says
Easy to make and oh so yummy