Curried Egg Salad

egg salad served on a slice of toast served with apple slices

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!

Course Lunch, Salad

Cuisine American

Keyword curried egg salad, curry egg salad, Greek yogurt egg salad

Prep Time 10 mins

Total Time 10 mins

Servings servings (1/3 cup each)

Calories 89

Author Kim

Ingredients

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**

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 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.

Nutrition