Egg Salad With Curry Powder

Are you a fan of delicious flavor, crunchy textures, and egg salad made without mayo? Then you’re going to love this quick and easy curried egg salad for two, it’s made with Greek yogurt instead of mayo!

Egg Salad in a blue bowl with a wooden bowl of fresh veggies.

If you’ve tried our Sriracha Egg Salad Sandwich, then you already know we’re not a traditional eggy salad kind of house.

Instead, we prefer a lightened-up and higher protein version that’s loaded with flavor and lots of textures – like this egg salad with curry powder.

It tastes great served with red bell pepper scoops (they’re just fat slices but it feels more fun to call them scoops) or on top of thick cucumber slices. If you’re looking for a filling lunch, stuff the salad into a pita along with some leaves of lettuce.

Recipe ingredients arranged on a sheet pan and labeled.

Ingredient Notes

Step-by-Step Instructions

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.

Seasoned yogurt in a glass bowl with a red spoon.

We’ve made this recipe with and without the extra turmeric (there’s already some in the curry powder).

Tim said the extra turmeric version was his favorite because the salad had a more mustardy flavor. I could take it or leave it. 

So if you like turmeric, add it. If you don’t, leave it out. Either way tastes great.

Mashed egg salad in a glass bowl on a white towel.

2. Next, use a fork to mash the hard-cooked eggs into the egg mixture. You could always chop the eggs if you want but I find this method gives the salad a nice contrast of chunky and smooth textures. Give the mixture a taste and adjust the seasonings as needed.

3. Lastly, stir in the celery, scallions, raisins (if I’m out of raisins I’ll use dried cranberries), and nuts.

A glass bowl with mashed eggs, green onions, cashews, and sliced celery.

If you’ve been properly storing fresh parsley and have some in your fridge, throw 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!

Egg salad in a blue bowl on a white napkin with a plate of veggies.

More Tasty Lunch Ideas

Closeup of bowl of egg salad with chopped celery, raisins, and cashews.

Egg Salad With Curry Powder

Yield: 2 Servings
Prep Time: 10 minutes
Total Time: 10 minutes

A lightened-up spin on the lunchtime classic that’s creamy, crunchy, and packed with flavor.


  • 1/4 cup plain 2% Greek yogurt
  • 1½ teaspoons apple cider vinegar
  • 1 teaspoon curry powder
  • 1/8 teaspoon turmeric (optional)
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 3 large hard-cooked eggs, peeled and sliced in half
  • 1 celery stalk, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons raisins, chopped
  • 2 tablespoons roasted cashew pieces
  • 2 tablespoons chopped parsley


  1. In a medium bowl mix together the yogurt, vinegar, curry powder, salt and pepper.
  2. Use a fork to mash the eggs into the yogurt mixture, taste and adjust seasoning.
  3. Stir in the celery, green onion, raisins, nuts and parsley.
  4. Refrigerate until ready to eat.


Enjoy as a light lunch served with cucumber slices and red bell pepper pieces for scooping.

For a more filling lunch stuff salad into whole grain pitas or flatbreads with a handful of greens like curly lettuce, arugula, or baby spinach.

Nutrition Information:
Yield: 2 Serving Size: Half of Recipe
Amount Per Serving: Calories: 206Total Fat: 12gSaturated Fat: 3.6gCholesterol: 281mgSodium: 179mgCarbohydrates: 10.6gFiber: 1.7gSugar: 5.8gProtein: 14.4g

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