Curried Egg Salad
Start with leftover hard-boiled eggs and this Curried Egg Salad will take just a few minutes to mix up. Made with warm curry powder, crunchy celery, and raisins, it’s packed with flavor and a serious lunchtime winner!
Egg Salad Without Mayo
If you’ve tried our Sriracha Egg Salad, you already know we’re not a traditional egg salad house. Instead of a heavy mayo-based salad, we like to lighten things up and use Greek yogurt.
Plus our salad has to have lots of flavor and textures! Like this curried egg salad with fresh herbs, celery, raisins, and cashews.
It tastes great served with fresh veggies like cucumber slices and red bell pepper scoops (aka thick chunks). Or for a more filling lunch, you can stuff the egg salad into a pita or pile it on toasted bread.
Ingredient Notes
- Hard-Cooked Eggs: We like to use a 3-Quart Instant Pot to make hard-cooked eggs.
- Plain Greek Yogurt: We like a low-fat or 2% variety that’s creamy and not overly tangy. For a richer flavor that’s closer to traditional egg salad, swap a tablespoon of the yogurt for mayonnaise.
Step-by-Step Instructions
Step 1. Start by making the creamy seasoned base of your egg salad. Grab a medium bowl and mix together the yogurt, vinegar, curry powder, salt, and pepper.
We’ve made this recipe with and without the extra turmeric (fyi: there’s already some in the curry powder).
Tim said the extra turmeric version was his favorite because the salad had a stronger mustardy flavor. I could take it or leave it. So if you like turmeric, add it. If you don’t, leave it out.
Step 2. Next, roughly chop the eggs into small pieces and add to the yogurt mixture. Give it a taste and adjust the seasonings as needed.
Step 3. Lastly, stir in the celery, scallions, raisins (if I’m out of raisins I’ll use dried cranberries), and nuts.
If you’ve got fresh parsley in the fridge, throw some of it in there too. You can never go wrong adding fresh herbs, they make everything better.
Now grab a pita chip, bell pepper scoop, or cucumber slice, and dig in!
More Tasty Lunch Ideas
- Zucchini and Hummus Pita Sandwiches
- Greek Yogurt Chickpea Salad Wrap
- Veggie Subs with Avocado and Cheese
- Sweet Potato Veggie Wrap
- Ultimate Hummus Sandwich
Curried Egg Salad
A lightened-up spin on the lunchtime classic that’s creamy, crunchy, and packed with flavor.
Ingredients
- 1/4 cup Plain Greek Yogurt (we used a 2% variety)
- 1½ teaspoons Apple Cider Vinegar
- 1 teaspoon Curry Powder
- 1/8 teaspoon Turmeric (optional)
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 3 large Hard-Cooked Eggs, peeled and roughly chopped
- 1 Celery Stalk, chopped
- 1 Green Onion, thinly sliced
- 2 tablespoons Raisins, chopped
- 2 tablespoons Roasted Cashew Pieces
- 2 tablespoons Parsley, finely chopped
Instructions
- Mix together the yogurt, vinegar, curry powder, turmeric (if using), salt, and pepper.
- Add the chopped eggs and stir to combine. Taste, and adjust the seasoning adding more curry powder, salt, or pepper if desired.
- Stir in the celery, green onion, raisins, nuts, and parsley.
- Refrigerate until ready to eat.
Notes
Too Tangy? If you prefer a richer mayo-based salad, swap some of the yogurt (start with 1 tablespoon) for mayonnaise.
Serving Suggestions: Enjoy as a light lunch served with cucumber slices and red bell pepper pieces for scooping. For a more filling lunch stuff the salad into pitas or flatbreads with a handful of greens like curly lettuce, arugula, or baby spinach.
Nutrition Information:
Yield: 2 Serving Size: Half of RecipeAmount Per Serving: Calories: 206Total Fat: 12gSaturated Fat: 3.6gCholesterol: 281mgSodium: 179mgCarbohydrates: 10.6gFiber: 1.7gSugar: 5.8gProtein: 14.4g