egg salad served on a slice of toast served with apple slices
5 from 6 votes
Nutrition Facts
Curried Egg Salad
Amount Per Serving (0.33 cup)
Calories 89 Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Saturated Fat 1.5g9%
Cholesterol 153.1mg51%
Sodium 152mg7%
Potassium 23.8mg1%
Carbohydrates 3.6g1%
Fiber 0.6g3%
Sugar 2.7g3%
Protein 7.2g14%
Vitamin A 220IU4%
Vitamin C 0.3mg0%
Calcium 50mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:13 servings (1/3 cup each)
Curried Egg Salad
Prep Time:
10 mins
Total Time:
10 mins

Classic egg salad gets a kick of flavor from one of my favorite antioxidant-rich seasonings, curry! This Curried Egg Salad is an easy, creamy, tasty lunch that’s perfect for sandwiches, wraps, or crackers. It includes minimal ingredients, can be ready in about 10 minutes, and is a great recipe to make ahead for the week! 

  • 6 hard-boiled eggs chilled, peeled and mashed or finely chopped
  • 1/4 cup finely diced celery or thinly sliced green onions
  • 1/4 cup craisins, golden raisins, or regular raisins
  • 1/4 cup pecan chips or other finely chopped nut
  • 1 (6 oz.) container plain Greek yogurt, a little more than 1/2 cup* (I use nonfat.)
  • 1/2 apple, diced
  • 1 teaspoon salt + more to taste, as needed
  • 1/4 teaspoon pepper
  • 1 teaspoon curry powder**
  1. Combine all ingredients in a medium to large-sized mixing bowl. Serve on crackers, bread or in a wrap. Enjoy!

Recipe Notes

*For a dairy free version of this salad, use a healthy mayo option. I like Primal Kitchen brand.

**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.

Author: Kim
Course: Lunch, Salad
Cuisine: American
Keyword: curried egg salad, curry egg salad, Greek yogurt egg salad

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