Name: Curried Egg Salad from the Pantry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 hard boiled eggs; ¾ teaspoon curry powder; 1 ½ teaspoons dijon mustard; 2 tablespoons mayo; 2 tablespoons chives or green onion; ⅓ cup diced celery; salt and pepper to taste; toasted bread and greens for serving

One of my go-to lunches is curried egg salad! It’s creamy, tangy, and has a warm, robust taste from the addition of curry powder. This method takes your everyday egg salad and kicks it up a notch with so much welcome flavor. It makes for a short and unfussy meal option that’s flavor-packed served as a sandwich, with crackers, or in lettuce cups. As an added plus, you only need a handful of simple ingredients and simply about 20 minutes!

A version of this egg salad sandwich is something that I have made MANY times from one of my regular cookbooks, Unfussy Gourmet from I Am a Food Blog. It’s one of the first blogger cookbooks that I ever purchased back when I first started my blog.

Reasons you’ll love this method

Speedy & unfussy: This method can be mixed together in less than 20 minutes! You’ll simply need to prep the ingredients and mix them all together. Especially simple!
Great for meal prep: Curry egg salad stays fresh for up to about 3 days. Make it at the beginning of the week for sandwiches over the next few days, or snack on it straight from the bowl!
So flavorful: Worth repeating the savory warm and rich flavor that the curry powder adds to an otherwise simple salad. It’s the only egg salad you’ll want to make from here on out!

curried egg salad on toast with arugula on a plate

Ingredients in this simple egg salad

This speedy and simple curried egg salad recipe uses simply a handful of whole food ingredients. Here’s what you’ll need:

Hard boiled eggs: The star ingredient that adds texture and protein!
Curry powder: Adds major flavor. Feel free to use a little less than the recipe calls for, if you’re sensitive to spices. You can start with 1/2 teaspoon and increase as desired.
Chives: For flavor-packed herby flavor and a fine-looking pop of color. Sub with green onions, if preferred.
Celery: Adds some savory flavor and a crisp texture. Other raw veggies like diced radishes, cucumber or red onion would work great, too!
Flavorings: Mayo is the creamy base and dijon adds a sharp, complex mustard flavor. Add a little salt and black pepper to bring all of the flavors together.

Substitutions and variations

There are lots of ways to customize this curried egg salad and make it your own. Here are some suggestions:

Make it creamier: You can use more or less mayonnaise for this curry egg salad as creamy as you’d like it.
Use Greek yogurt: To add a bit more protein and a tangy flavor, use a little greek yogurt combined with some of the mayo. You could do 1 tablespoon of each or use all Greek yogurt.
Extras: Mix in other ingredients that you like! Finely diced red bell pepper would be satisfying for a slightly sweet crunch. You could even stir in some avocado! A drizzle of hot sauce or sriracha sauce would be good, too, for some heat!
For serving: Some of my regular ways to serve this egg salad is as a sandwich, wrapped in a tortilla, in lettuce cups or over greens, or only with buttery crackers or chips.

How to cook this dish

Prep the eggs: Start by hard boiling your eggs if you haven’t already done so. I do this by boiling a pot of water. Carefully lower the eggs into the pot and boil for 7 minutes. Remove from the water and place directly into an ice bath. Let rest until fully cooled and then peel.
Combine all ingredients: In a medium bowl, use a fork or potato masher to mash the eggs into a rough chop. Mix in the curry powder, dijon, mayo, chives, and celery. Stir to combine and season to taste with salt and pepper.
Serve: Enjoy on toasted bread, or even on its own or as a dip with crackers or chips!

curried egg salad in a small bowl with a spoon

Helpful tips

Timesaving idea: To save some extra time and effort, consider buying eggs that have already been hardboiled at the store. You can also buy pre-chopped green onions and celery, usually found in the produce department of most grocery stores.
Mashing the eggs: For dependable results, keep the eggs a bit chunky. Egg salad is not meant to be completely smooth and mashed. Also, it’s normal for the yolks to crumble while mixing everything together.
Refresh leftovers: Once this salad has been refrigerated for a day or two, before serving, give it a taste and add an extra pinch of salt and/or squeeze of lemon to freshen it up.