Flavorful Curried Egg Salad is easy to make, yet turns out so creamy and delicious! With a mix of boiled eggs, diced celery, dried cranberries, crunchy pecans and small pieces of apple, it’s the perfect combination of sweet and savory. Serve as a sandwich, wrap or with crackers for the perfect lunch!

Curried egg salad in a white bowl with round crackers.

This Curried Egg Salad recipe is a delicious twist on the classic, adding in curry powder for gorgeous color and warm, rich flavor! Plus, it also includes unique ingredients from your average egg salad recipe like dried cranberries, diced apple and finely chopped pecans. We could not be more obsessed with the taste and texture! Pile this on any sandwich or eat it straight from the bowl, it’s sure to be a new favorite!

Why you’ll love this recipe

Aside from being downright delicious, we love curry egg salad for a few other reasons!

  • It’s healthy: Swap some or all of the mayo for Greek yogurt to lower the calories, add protein and reduce fat and cholesterol. Plus, eggs are full of nutrients and protein!
  • It’s quick & easy: Perfect for quick lunches or busy weeknights (like this Curried Chicken Salad), egg salad sandwiches with curry are ready in just about 10 minutes.
  • Crowd-pleasing: This is perfect for special occasions like bridal showers, holiday brunches or when needing to feed a crowd. The colors are bright and vibrant, ready for spring time.
  • Leftovers! Like our classic healthy egg salad, this will keep fresh in the refrigerator for up to about 2 to 3 days. That means, this recipe totally works for meal prep!

I have made this a handful of times and really enjoy it! I find it needs more curry powder for my taste, so as you note, I put in more. Trust your taste buds!

— Allison
Curried egg salad sandwich cut in half on a white plate.

Ingredients needed

This curried egg salad recipe is made with minimal, simple ingredients, many of which you probably have in your kitchen. They are simple to mix together for creamy deliciousness! You will be making this recipe over and over again. Here is everything you’ll need:

  • Eggs: You’ll need 6 large hard-boiled eggs. Be sure they are chilled before preparing them for the recipe. You can mash them up with a fork or chop them as finely as desired.
  • Celery: For a bit of savory flavor, a crisp crunch and a pop of color mix in finely diced celery or sub with thinly sliced green onions.
  • Dried cranberries: Chewy sweetness in every bite! You can use craisins, golden raisins or regular raisins as well.
  • Chopped nuts: Very finely chopped pecans add a delicious nutty crunch.
  • Greek yogurt: To dress the salad, use either plain Greek yogurt or mayonnaise, or a combination of both. I like at least a little mayo in my salad for the best flavor!
  • Apple: Finely diced honey crisp apple for juicy bites of sweetness that’s the perfect contrast to the creamy dressing and warm curry spice.
  • Seasonings: Salt, black pepper and curry powder enhance all of the flavors and season the dish wonderfully.
Chopped hard-boiled eggs on a cutting board near bowls of chopped pecans, craisins, celery and greek yogurt.

How to make this recipe

Once you have your eggs boiled and all of your ingredients together, egg salad is as easy as stirring everything together in a large bowl. Here’s how it all comes together:

  1. Prep: Gather all of the ingredients and start by chopping the boiled eggs, celery (or green onion), pecans and apple.
  2. Stir: Add all ingredients, including the Greek yogurt (or mayo) and seasonings, to a large mixing bowl and stir to combine.
  3. Serve and enjoy! A nutritious, delicious lunch in a matter of minutes! Serve on crackers, bread or in a wrap.
Greek yogurt added to a bowl with diced apple, celery, boiled eggs, and raisins.
Stirring together boiled eggs with curry powder and greek yogurt in a large bowl.
Closeup of egg salad sandwich.

How to boil eggs

Having hard boiled eggs on hand for a quick breakfast or salads could not be easier. This foolproof stovetop method for boiling eggs works perfect every time.

My method is simple, cover the eggs with water in a saucepan or pot and bring it to a boil. Once the water boils you remove it from the heat and let it sit, covered for 20 minutes. The steam cooks the eggs resulting in perfectly cooked eggs with no cracks. Then simply drain, run under cold water and peel.

Expert tips

  • Creamier salad: Make your egg salad as creamy as you like it. Feel free to add more yogurt or mayo than what is called for in the recipe card.
  • Extra add-ins: Mix in any ingredients you think would be tasty! Red onion would be delicious for a crunch and oniony bite. For a slightly sweet crunch finely diced red bell pepper is a good option. You could even stir in some avocado! A drizzle of sriracha would be great, too, for a spicy kick!
  • Keep some texture: You want this egg salad to be a little chunky and diced finely, with the creamy dressing coating it, but not completely mashed. It’s okay if the yolks crumble a bit while mixing everything together!

Ways to serve

Curried egg salad can be served so many different ways. You can enjoy it straight from the bowl or try these ideas:

  • Sandwich: Make an egg salad sandwich! Pile it on your favorite bread either alone or with some extra fillings like sliced tomato, lettuce and/or sprouts or microgreens. We love it on croissants and toasted bagels too.
  • With greens: Keep lunch light and low carb by filling lettuce cups with the salad or serve it over a fresh salad mix.
  • With crackers or chips: Spread it over buttery crackers or use it as a dip and dip crackers or chips in it.
  • Wrapped in a tortilla: Spoon a serving in a wrap or tortilla for an egg salad wrap.

Frequently asked questions

What’s in egg salad?

Classic egg salad is typically made with hard-boiled eggs, mayonnaise or yogurt to add creaminess, some seasonings or flavorings like dijon mustard or lemon juice and some extra add-ins like onion, chives or herbs.

What to serve with egg salad?

We love to enjoy our egg salad sandwich with some potato chips, freshly cut veggies or a salad like this broccoli apple salad or potato salad.

How long can egg salad last in the fridge?

Egg salad keeps well in an airtight container in the refrigerator for up to about 4 days.

Storage recommendations

To keep your egg salad fresher for longer, follow these storage tips:

  • Store it in an airtight container: Keep the salad sealed in a storage container. If you’re making egg salad sandwiches, don’t assemble them more than about an hour before you plan to eat. If you make them too far ahead of time, they’ll get soggy!
  • Keep it in the fridge: It can spoil if it’s at room temperature for 2 hours or more.
  • Season: Once this salad has been chilled, give it a taste and add an extra pinch of salt or squeeze of lemon after it’s been in the fridge to freshen it up.
Stirring curried egg salad with a spoon.

More delicious lunch recipes

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Curried egg salad in a white bowl with round crackers.
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Curried Egg Salad

Yield: 13 servings (1/3 cup each)
Prep Time: 10 minutes
Total Time: 10 minutes
Flavorful Curried Egg Salad is easy to make, yet turns out so creamy and delicious! With a mix of boiled eggs, diced celery, dried cranberries, crunchy pecans and small pieces of apple, it's the perfect combination of sweet and savory. Serve as a sandwich, wrap or with crackers for the perfect lunch!
Author: Kim

Ingredients

  • 6 large hard-boiled eggs, chilled, peeled and mashed or finely chopped
  • 1/4 cup finely diced celery or thinly sliced green onions
  • 1/4 cup dried cranberries, craisins, golden raisins, or regular raisins
  • 1/4 cup pecan chips or other finely chopped nut
  • 1 (6 oz.) container plain Greek yogurt (or mayonnaise), a little more than 1/2 cup* (you can use nonfat or full fat)
  • 1/2 apple, diced
  • 1 teaspoon salt + more to taste, as needed
  • 1/4 teaspoon pepper
  • 1 teaspoon curry powder**

Instructions 

  • Combine all ingredients in a medium to large-sized mixing bowl. Serve on crackers, bread or in a wrap. Enjoy!

Notes

*For a dairy free version of this salad, use mayonnaise. 
**Use more or less curry, depending on taste preferences. 
***Makes 13 servings of 1/3 cup (about 67 grams each serving). 1/3 cup is the perfect filling amount for a sandwich or wrap.
photos by jess at jess gaertner creative
Author: Kim
Course: Lunch, Salad
Cuisine: American
Serving: 0.33cup, Calories: 89kcal, Carbohydrates: 3.6g, Protein: 7.2g, Fat: 5.3g, Saturated Fat: 1.5g, Cholesterol: 153.1mg, Sodium: 152mg, Potassium: 23.8mg, Fiber: 0.6g, Sugar: 2.7g, Vitamin A: 220IU, Vitamin C: 0.3mg, Calcium: 50mg, Iron: 0.8mg

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