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–+ servings
two stacked halves of curry egg salad sandwiches on white parchment paper
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Curried Egg Salad

Curried egg salad is a delicious variation on the traditional recipe and a fantastic way to use up hard boiled eggs. With a creamy mayo base, a slight hint of sweet honey, and curry powder, you'll love this easy egg salad recipe!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Indian
Servings: 8
Calories: 311kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 12 hard boiled eggs coarsely chopped
  • 1 cup mayo
  • 1 1/2 tsp curry powder
  • 1 tsp honey
  • 1/8 tsp seasoned salt
  • freshly cracked black pepper to taste
  • 1 small bunch green onions thinly sliced
US Customary - Metric

Instructions

  • Add the mayo and seasonings to a large mixing bowl. Whisk together until evenly combined.
  • Add the eggs and onion to the mixture, gently tossing until everything's evenly combined.
  • Spread the egg salad on bread to make sandwiches, or serve as a dip with crackers.

Notes

  • If you prefer your egg salad chilled make it 30 minutes to an hour before you intend to serve it and refrigerate it.
  • Sliced tomatoes and leaf lettuce both make great toppings for this.
  • For a low carb option, serve it in lettuce cups or on cucumber slices.

Nutrition

Calories: 311kcal | Carbohydrates: 2g | Protein: 10g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 292mg | Sodium: 308mg | Potassium: 115mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg