Curried Egg Salad
Curried Egg Salad is not just another salad; it’s a celebration of flavors, textures, and wholesome ingredients that come together to create a refreshing dish that you can enjoy any time of day. This delightful recipe transforms simple hard-boiled eggs into a vibrant meal bursting with the warm spices of curry, the crunch of fresh vegetables, and a touch of sweetness. Whether you’re looking for a quick lunch option, a picnic favorite, or a unique dish to bring to your next gathering, this Curried Egg Salad is sure to impress.
Why This Recipe Belongs in Your Rotation
This Curried Egg Salad is versatile, nutritious, and incredibly easy to make. Packed with protein from the eggs and enriched with fresh vegetables and wholesome add-ins, it’s a dish that caters to both your health goals and your taste buds. The unique blend of curry powder, yogurt, and mayonnaise provides a creamy texture and a flavor profile that’s anything but ordinary. Plus, it can be served in various ways—on toasted bread, in lettuce wraps, or simply on its own.
What You’ll Gather
- 6 hard-boiled eggs: The star of the show, providing protein and richness.
- 3 tablespoons whole milk plain yogurt: Adds creaminess and a slight tang.
- 2 tablespoons mayonnaise: For extra richness; consider using a lighter version if you prefer.
- 1 tablespoon fresh lemon juice: Brightens the flavors.
- 1 teaspoon pure maple syrup: A touch of sweetness to balance the spices.
- 1 tablespoon yellow curry powder: The key ingredient that gives this salad its unique flavor.
- ½ teaspoon fine sea salt: Enhances all the flavors.
- 1 cup grated carrot: Adds crunch and sweetness.
- 3 green onions, chopped: For a fresh and mild onion flavor.
- ½ cup raisins: Sweet bites that contrast beautifully with the savory elements.
- 6 dried apricots, chopped: Another layer of sweetness and chewiness.
- ½ cup raw sunflower seeds: For added crunch and nutrition.
What’s in the Gear List
- Mixing bowl: A large bowl for combining all the ingredients.
- Fork: Perfect for mashing the hard-boiled eggs.
- Measuring cups and spoons: To ensure the right proportions.
- Grater: For quickly grating the carrots.
- Chopping board and knife: Essential for chopping the green onions and dried apricots.
Curried Egg Salad — Do This Next
Step 1: Prepare the Eggs
Start by peeling the hard-boiled eggs and placing them in a large mixing bowl. Use a fork to gently mash the eggs to your desired consistency—some prefer a chunkier texture while others enjoy a smoother salad.
Step 2: Add Creamy Ingredients
To the mashed eggs, add the whole milk plain yogurt, mayonnaise, fresh lemon juice, pure maple syrup, yellow curry powder, and fine sea salt. Stir everything together until well combined.
Step 3: Fold in the Vegetables and Fruits
Next, fold in the grated carrot, chopped green onions, raisins, and chopped dried apricots. Mix gently to ensure even distribution without breaking down the ingredients too much.
Step 4: Add Crunch
Finally, sprinkle in the raw sunflower seeds and give the salad one last gentle fold. The sunflower seeds will add a delightful crunch that contrasts with the creaminess of the salad.
Step 5: Chill and Serve
Cover the bowl with plastic wrap or a lid and refrigerate the Curried Egg Salad for at least 30 minutes. Chilling allows the flavors to meld beautifully. Serve chilled on your choice of bread, in lettuce wraps, or simply on a bed of greens.
Better Choices & Swaps
- Yogurt: Substitute with Greek yogurt for an even creamier texture and added protein.
- Mayonnaise: Use avocado oil mayo for a healthier fat option.
- Sweetener: Maple syrup can be replaced with honey or agave nectar, depending on your preference.
- Vegetables: Feel free to add diced celery or bell peppers for extra crunch and nutrition.
Don’t Do This
It’s essential to avoid over-mixing your salad once you’ve added the vegetables and fruits. Over-mixing can lead to a mushy texture, which detracts from the overall experience. Additionally, avoid using old eggs, as freshness is key to achieving the best flavor and texture.
Save for Later: Storage Tips
If you have leftovers, store the Curried Egg Salad in an airtight container in the refrigerator. It will keep well for up to 3 days. However, it’s best enjoyed fresh, as the vegetables can become soggy over time. If you plan to make it ahead, consider adding the sunflower seeds just before serving to maintain their crunch.
Ask & Learn
Can I use egg substitutes instead of hard-boiled eggs?
While traditional egg salad relies on hard-boiled eggs, you can experiment with tofu or chickpeas for a plant-based version. However, the flavor and texture will differ significantly.
How can I make this Curried Egg Salad spicier?
If you like a kick, consider adding a pinch of cayenne pepper or some chopped jalapeños to the mix. You could also use a spicier curry powder for an extra layer of heat.
Is this recipe gluten-free?
Yes! All the ingredients in this Curried Egg Salad are naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I make this salad vegan?
To create a vegan version, you can substitute the eggs with firm tofu, the yogurt with a plant-based yogurt, and the mayonnaise with a vegan mayo. Adjust the seasonings to taste for the best flavor.
Explore More
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- Cookie and Kate – Fresh and wholesome vegetarian recipes.
Hungry for More?
If you’re inspired by this Curried Egg Salad and want to explore other delightful recipes, try pairing it with a light soup or enjoy it alongside a fresh garden salad. The possibilities are endless, and this flavorful dish will surely become a staple in your kitchen. Embrace the joy of cooking and savor the unique taste of this Curried Egg Salad that’s perfect for any meal or occasion!
Curried Egg Salad
Ingredients
Equipment
Method
- Start by peeling the hard-boiled eggs and placing them in a large mixing bowl. Use a fork to gently mash the eggs to your desired consistency—some prefer a chunkier texture while others enjoy a smoother salad.
- To the mashed eggs, add the whole milk plain yogurt, mayonnaise, fresh lemon juice, pure maple syrup, yellow curry powder, and fine sea salt. Stir everything together until well combined.
- Next, fold in the grated carrot, chopped green onions, raisins, and chopped dried apricots. Mix gently to ensure even distribution without breaking down the ingredients too much.
- Finally, sprinkle in the raw sunflower seeds and give the salad one last gentle fold. The sunflower seeds will add a delightful crunch that contrasts with the creaminess of the salad.
- Cover the bowl with plastic wrap or a lid and refrigerate the Curried Egg Salad for at least 30 minutes. Chilling allows the flavors to meld beautifully. Serve chilled on your choice of bread, in lettuce wraps, or simply on a bed of greens.
Notes
- For a creamier texture, substitute yogurt with Greek yogurt.
- Use avocado oil mayo for a healthier fat option.
- Add diced celery or bell peppers for extra crunch.
