Curried Egg Salad

Ingredients

• 8hard-boiled eggs, peeled and chopped
• 120 ml (½ cup)mayonnaise
• 5 ml (1 teaspoon)vinegar
• 5–7.5 ml (1–1½ teaspoons)curry powder
• 1.25 ml (¼ teaspoon)ground cumin
• 1.25 ml (¼ teaspoon)celery seed
• 1.25 ml (¼ teaspoon), plus more to tastesalt
• to tasteground pepper
• optionalsweet-hot paprika

Instructions

1. 1

   Mix the dressing

   Stir together the mayonnaise, vinegar, curry powder, cumin, celery seed, 1.25 ml (¼ teaspoon) salt and ground pepper. If you are unsure how much curry you want, begin with 5 ml (1 teaspoon), taste, then add more before adding the eggs.

2. 2

   Fold in eggs

   Add the chopped eggs and fold until coated, taking care not to break them up much further.

3. 3

   Chill and season

   Refrigerate for 15 minutes to let the flavours settle. Taste and adjust the salt, pepper and seasoning as needed.

4. 4

   Finish to serve

   Dust lightly with paprika before serving.

What is curried egg salad?

Egg salad is a familiar sandwich filling made by combining cooked eggs with a creamy dressing. This version gives it a pronounced curry flavour, with cumin and celery seed adding extra savoury notes.

The recipe pairs that spiced dressing with chopped hard-boiled eggs and keeps the mixture dairy-free. Its brief chill helps the flavours come together before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 13g protein, 2g carbs, 32g fat.

The eggs provide most of the protein, while mayonnaise contributes most of the fat and energy. The mixture is low in carbohydrates on its own; bread adds most of the carbs if you make a sandwich. Serve it with lettuce or other salad vegetables for a fresh contrast.

Build the curry dressing

Curry powder: start with the lower amount if you prefer a gentler flavour, then taste and add more before mixing in the eggs.

Vinegar and spices: vinegar adds a sharp contrast to the mayonnaise, while cumin and celery seed round out the curry seasoning.

Keep the eggs chunky

Chopped eggs: fold them into the dressing rather than stirring vigorously. A gentle touch keeps some distinct pieces and prevents the mixture from becoming pasty.

Give it time to chill

Chilling: leave the salad in the fridge for 15 minutes so the seasoning can settle into the mixture. Taste it afterwards, since the salt, pepper or curry may need adjusting.

Choose how to serve it

Bread: spoon the salad onto your favourite bread for a filling sandwich, or serve small sandwiches as part of a tea spread.

Lettuce: for a bread-free option, serve it on a bed of lettuce. Finish either serving with a light dusting of sweet-hot paprika if using.

The finishing touches

Seasoning: the curry powder varies in strength, so tasting the dressing before adding the eggs gives you more control over the final flavour.

Texture: stop folding as soon as the eggs are coated. The finished salad should be creamy, with pieces of egg still visible.

Recipe notes & tips

• Taste the dressing after adding 5 ml (1 teaspoon) of curry powder before deciding whether to add more.
• Fold with a spoon or spatula to keep the chopped eggs from breaking down too much.
• Chill for the full 15 minutes before making final seasoning adjustments.
• Add salt gradually, tasting after each adjustment.
• Dust with paprika just before serving for a neat finish.

Variations

• More curry: Use the full 7.5 ml (1½ teaspoons) for a stronger spiced flavour.
• Extra tang: Add a little more vinegar to sharpen the dressing.
• Paprika finish: Sprinkle on sweet-hot paprika just before serving for a mild, warm accent.
• Lettuce serving: Spoon the egg salad onto lettuce leaves instead of bread.
• Tea sandwiches: Spread a thin layer between slices of your favourite bread and cut into small portions.

Common mistakes to avoid

• Adding all the curry at once: Start with 5 ml (1 teaspoon), taste the dressing, and increase it before adding the eggs.
• Overmixing the eggs: Fold gently and stop when the pieces are coated to avoid a mushy texture.
• Skipping the chill: Refrigerate for 15 minutes so the flavours have time to settle.
• Over-seasoning early: Taste after chilling and adjust salt, pepper and curry a little at a time.
• Using too much paprika: Keep the finishing dusting light so it does not overpower the curry.

How to store

Keep the egg salad covered in the fridge and use it within 3–4 days. Stir gently before serving; avoid leaving it at room temperature for extended periods.

Frequently asked questions