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+ servings

Curried Egg Salad

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!
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Course: Salads
Cuisine: western
Diet: Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 serves
Calories: 268kcal
Cost: $5

Equipment

  • Stove-top and saucepan (or Thermomix)
  • Mixing bowl and spoon (or Thermomix)

Ingredients

  • 8 eggs large (approx 60g each)
  • 155 g (⅔ cup) mayonnaise whole egg mayo is best
  • 1 tsp 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

RECIPE NOTES & 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.
  • This recipe is not suitable for freezing.

Nutrition

Calories: 268kcal | Carbohydrates: 2g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 229mg | Sodium: 251mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg