If you love egg salad sandwich, you will love this curried egg salad recipe! This curried egg salad is a twist on the classic egg salad. This recipe maintains the creaminess and texture of the classic egg salad, but has an extra hint of curry flavour.
Whether you are planning your next tea party or just want to keep your lunchbox interesting, this curried egg salad recipe is for you. Curried egg salad is a delicious twist on the well-known classic. Don’t get me wrong, I do love a simple egg salad sandwich, but sometimes, a little spice is needed to keep things exciting.
I recently made this for my husband’s and my lunch. I filled this egg salad in a buttered tiger bun, and topped it off with some iceberg lettuce. I was curious to see how my 1.5-year-old daughter would find it, so I decided to give her some too. To my surprise, she loved it! So, I guess this egg salad recipe might be a great way to introduce some curry spices to your little one too.
WHAT YOU’LL NEED FOR THIS RECIPE
Eggs For the best result, use fresh free range eggs.
Mayonnaise Use either good quality store bought or homemade mayonnaise
Scallion This is optional, but I like to add some thin slices of scallions, as it adds a little crunch and freshness to my egg salads.
Curry powder Any kind of curry powder you have in your pantry will work for this recipe.
Salt
Ground black pepper
HOW TO MAKE CURRIED EGG SALAD
Place eggs in a small saucepan and fill it with room temperature water until the eggs are submerged. Place saucepan over medium heat for 10 minutes. Once the time is up, remove from heat, and rinse the eggs under cold water until cooled or place in an ice bath until cooled.
Peel the egg shells and cut the boiled eggs into small cubes.
Combine the eggs, mayonnaise, spring onions, curry powder, salt, and pepper in a bowl. Mix until combined. Either serve immediately or transfer to a clean air-tight container and refrigerate for up to 2 days.
FREQUENTLY ASKED QUESTIONS
How do you serve curried egg salad?
There are a few delicious ways to serve egg salad. Try it in a sandwich or wrap with some optional iceberg lettuce, or on top of some crackers. For a low carb option, spoon some egg salad on top of iceberg lettuce leaves and eat them like tacos. All these options are great for a quick and easy lunch or snack!
Can you make egg salad in advance?
Egg salad can be made ahead of time. Simply transfer the egg salad into an air-tight container and store in the refrigerator for up to 4 days. Alternatively, you can make an egg salad sandwich for the next day. Simply place the egg salad sandwich in an air-tight container or wrap it in some plastic wrap, and keep in the refrigerator for up to 1 day.
Can you freeze egg salad?
Yes, you can freeze egg salad for up to 1 month. However, its texture may not be the same after frozen egg salad is defrosted.
If you are planning on freezing your egg salad, you will need to use hard boiled eggs instead of 7-minute eggs. This is to help minimise the change in texture and consistency during thawing. To make hard boiled eggs, simply follow the step 1 in this recipe, but boil them for 10 minutes instead of 7 minutes.
If you decide to freeze egg salad, I recommend freezing your egg salad on the day it is made, instead of storing it in the refrigerator for a couple of days before. Freezing the egg salad sooner will help with the preservation process.
To defrost egg salad, simply leave the frozen egg salad in the refrigerator overnight.
Having said all this, DO NOT re-freeze any defrosted egg salad.
How to peel egg shell easily?
My favourite way to peel egg shells easily is simple. Lightly knock the eggs on your benchtop to make a few cracks on the eggs. Place the eggs into a bowl of room temperature water and let them sit for about 5 minutes. Take one egg out at a time, and carefully peel the shells off. By putting the cracked eggs in water, you are allowing water to enter the cracks, thus loosening the shells a little, making it easier to peel it off. However, when cracking the eggs, do not knock them too many times, as there will be too many cracks, thus too many small pieces of shell. The aim is to have larger pieces of shells, so that you will have less pieces to peel off.
Another way to peel egg shells easily, add 1 tsp of vinegar or apple cider vinegar to your pot of water. The vinegar will dissolve some of the calcium in the shell, resulting in a softer shell, thus making it easier to peel your hard-boiled eggs.
How to make curried egg salad tea sandwiches?
Lightly butter 4 slices of white bread. On two slices, evenly spread on the egg salad. Place the remaining two slices of bread on the top of the slices with egg salad on it. Wrap the sandwiches in plastic wrap and refrigerate for at least 30 minutes. Once chilled, remove sandwiches from the plastic wrap and place onto a clean cutting board. Using a bread knife, trim the crusts off, then cut the sandwich into three pieces.
As finger sandwiches are known to have a clean and elegant appearance, it is important to chill the sandwiches before cutting. This allows the sandwich to firm up and keep its shape, and also minimises crumbs when cutting, giving a cleaner cut.
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Curried Egg Salad
Ingredients
- 6 eggs
- 3 tbsp mayonnaise good quality store-bought or homemade
- 1 tbsp scallions thinly sliced (optional)
- 1 tsp curry powder
- 1/8 tsp salt
- ground black pepper to taste
Instructions
- Place eggs in a small saucepan and fill it with room temperature water until the eggs are submerged. Place saucepan over medium heat for 10 minutes. Once the time is up, remove from heat, and rinse the eggs under cold water until cooled or place in an ice bath until cooled.
- Peel the egg shells and cut the boiled eggs into small cubes.
- Combine the eggs, mayonnaise, spring onions, curry powder, salt, and pepper in a bowl. Mix until combined. Either serve immediately or transfer to a clean air-tight container and refrigerate for up to 2 days.
Hello! How much mayonnaise please? (It’s not in the ingredient list : )
Thanks
Deb
Hi Deb! You’ll need 3 tablespoons of good quality mayonnaise. Thank you for pointing this out to me! I’ve updated the recipe 🙂
Kim x