Curried Egg Salad Recipe
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Kick your Egg Salad Recipe up a notch! If you’re a fan of curry, this Curried Egg Salad recipe is a MUST try!
Curried Chicken Salad
When it comes to Egg Salad, my go-to is the traditional recipe made with Miracle Whip, mustard, sweet relish, and salt and pepper. Many may argue that a traditional egg salad is made with mayonnaise instead of Miracle Whip, but I am 99.8% team Miracle Whip all the way. (This recipe being .01% of the .02% exception.)
Occasionally, I get the urge to try something new, and when I came across a recipe for a Curried Egg Salad in a magazine, I definitely wanted to try it! I thought it would be a perfect take-along appetizer to accompany the meal I had prepared for one of our recent outings.
If you’re not a fan of curry, this Egg Salad recipe may not be for you. But if you do like curry, you just might have found a new way to enjoy your egg salad.
I have seen tons of fancy new ways to chop eggs, but I always go back to my Pampered Chef egg slicer. This tool has lasted forever! (I also use it on strawberries, bananas, mushrooms—anything soft.) How do you chop your eggs?
I show the egg salad on Melba toast in the photos here, but it was so much better with pita chips!
This is one of those recipes that is even better the next day. So, if you have time, I recommend making this egg salad a little bit ahead of time and letting it sit in the fridge for the flavors to combine even more!
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Curried Egg Salad Recipe
Description
Kick your Egg Salad Recipe up a notch! If you’re a fan of curry, this Curried Egg Salad recipe is a MUST try!
Ingredients
- 8 Eggs, boiled and diced
- 1/3 cup mayo
- 1/2 tbs fresh lime juice (or whatever measurement is equivalent to the bottled stuff…)
- Curry powder (if you are unsure of the curry, start with 1/2 tsp and give it a taste. I the egg salad needs more flavor add another half tsp, taste and maybe another 1/2 tsp.)
- 1 tsp yellow mustard
- 1/4 tsp salt
- 1 medium Granny Smith apple, diced
- 1/4 cup red onion, finely chopped
- optional: up to 1/4 cup chopped fresh cilantro
- optional: 1/8 tsp cayenne (I left this out.)
Instructions
- Mix together mayo, lime juice, curry powder, mustard, salt and optional cayenne until well combined.
- Add eggs, apple, onion, and optional cilantro. Stir until combined.
- Serve on sandwich bread or with Pita chip and eat it like a dip. (That’s how we did it…)
What is your favorite way to prepare egg salad? Let me know in the comments below.
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