Curried egg salad is an interesting twist to your classic egg salad recipe. The creamy mayonnaise dressing is spiced up with a dash of curry powder, tangy Dijon mustard and a hint of paprika powder. This salad comes together in no time and is a great way to use up any leftover hard-boiled eggs and to brighten up your breakfast or lunch meal.
A tasty recipe doesn’t always have to be complicated nor should it need great lengths of time to make. This curry egg salad is easy and simple and comes together really fast, especially when using left over hard-boiled eggs. Basically, this is a hard-boiled egg salad which is sometimes also referred to as a ‘devilled egg salad’.
How to make egg salad
The list of ingredients for egg salad is short and sweet. The key ingredient and the basis of this recipe is hard-boiled eggs. If you have some in the fridge, great, you can skip the boiling of the eggs and immediately start assembling the salad.
How to make hard-boiled eggs
Place the eggs in a medium sized pot and cover with water. Make sure all the eggs are completely covered with the water around a half to an inch above the eggs (1-1,5 cm). Add a dash of vinegar to the water which will solidify the egg white if the eggshells crack while boiling.
As soon as the water starts to boil, reduce the heat to a simmer and leave to cook for 8-10 minutes. Transfer the eggs into an ice bath or let them cool under cold running water until the shells don’t feel warm anymore. This is to stop the cooking process.
Making the curried egg salad
Peel the hard-boiled eggs and place them in a medium sized mixing bowl. Coarsely mash the eggs with the back of a fork or with a potato masher. Feel free to mash the egg salad very finely or leave larger chunks according to personal preference.
Stir in the mayonnaise, Dijon mustard, paprika powder, curry powder, salt and pepper. Mix well and either serve immediately or leave to cool in the fridge and serve chilled.
This egg salad recipe is already full of flavour, but you can always add some other ingredients to make a variation or to serve together with various other types of egg salads. Here are some suggestions:
- Make a spicy variation: Consider adding some chilli flakes, cayenne pepper, chopped jalapeño pepper or hot curry powder.
- Give it some smoke: Add a smoky flavour with a dash of smoked paprika powder, either the mild or hot version.
- Add some greens: Fresh herbs to consider are chives, dill, watercress or parsley. I would pick one herb and not add all of them together as each has its own specific flavour to add to the salad.
- Give it a luxurious touch: Add capers, dill pickles, avocado, red onion or celery, all finely chopped before adding.
How long does egg salad last?
You can place the leftover egg salad in an airtight container and store in the fridge for up to a maximum of 4 days. Do not re-heat the salad when serving it again. Serve chilled straight out of the fridge which is really nice on a warm summers day.
Egg salad serving suggestions
Serve on a slice of fresh toast, rye bread, french loaf, bagel or any other type of bread you might like. I love to add some lettuce greens to give this egg salad sandwich extra flavour and colour. A handful of pungent arugula or rocket leaves combines really well with the creamy and tangy egg salad dressing.
Interested in more lunch time recipes?
- Blue cheese and fig bruschetta
- Ham and asparagus quiche
- Carrot and ginger soup
- Creamy tuna pasta with leek
- French ratatouille
- Grilled halloumi salad with sweet potato
Curried egg salad
- 6 large eggs
- 1 teaspoon white vinegar
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon curry powder
- ½ teaspoon paprika powder
- salt and pepper to taste
- handful arugula or rocket salad
- 8 slices of your favourite bread
- chives chopped
- ½ teaspoon chilli flakes
Hard boil the eggs
- Place the eggs in a medium pot and cover them with water to about a ½ inch (or 1 cm) above the eggs. Add a teaspoon of vinegar to the water and bring to the boil. Once the water starts to boil, lower the heat to a simmer and cook for a further 8-10 minutes.
- When the eggs are cooked, drain the hot water and transfer them in to some ice water or cool them under cold running water.
Make the egg salad
- Peel the hard boiled eggs and place them in a medium mixing bowl. Coarsely mash the eggs with the back of a fork or with a potato masher.
- Stir in the mayonnaise, Dijon mustard, paprika powder, curry powder and season with salt and pepper to taste.
- Serve with arugula or rocket leaves and your favourite bread.
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