30 Minute Meal

Curried Egg Salad

Easy Curried Egg Salad

 

This curried egg salad is about to become your new favorite way to use leftover hard boiled eggs! Packed with healthy ingredients and amazing flavor, this takes your regular egg salad sandwich and kicks it up a notch! 

Thank you to the Iowa Egg Council for sponsoring this post. And thank YOU, dear reader, for supporting the brands and companies that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.

 

Perfect Easy Egg Salad Turmeric

 

If your family is like mine, and makes about 12x more easter eggs than you could ever possible need, then this recipe is totally what you need in your life. This isn’t your typical egg salad recipe – its packed with flavor and studded with way fun and healthy ingredients!

 

Curried Egg Salad Sandwich

 

My entire life I have only ever known the egg salad my mom makes. I have always been kind of finicky about mayo based “salads” – chicken salad, egg salad, macaroni salad, potato salad, ok, you get the point… There are literally 10 thousand different ways to make a “salad” type recipe, and the addition of a something as simple as pickle juice or the wrong brand of mayo can totally make or break a recipe. But this recipe totally breaks the mold of a traditional egg salad!

 

Curried Egg Salad Leftover Hard Boiled Eggs

 

Not only does this recipe taste amazing, but its so dang healthy it should be labeled as a superfood. Eggs contain 6 grams of protein and also have tons of choline (which is important for cell activity, liver function, transportation of nutrients throughout the body and is vital for the development of an infant’s memory functions). Replacing the traditional mayonnaise with plain greek yogurt adds even more protein power, probiotics, and calcium. Turmeric has anti-inflammatory properties and is also a strong antioxidant. The shredded carrots bring beta-carotene, fiber, and a ton of vitamins to the table, and the pecans bring some awesome healthy un-saturated fat to help lower bad cholesterol. And cranberries have been shown to improve your immune function, decrease your blood pressure and help with UTI’s.

See? Super food for super moms!

 

Greek Yogurt Egg Salad

*Notes about Hard Boiled Eggs:

  • Make sure to allow plenty of time for the eggs to cool before you peel them. They are much easier to peel when cool!
  • Place hard boiled eggs in the fridge within 2 hours of boiling
  • Hard boiled eggs can safely be kept in the fridge for up to 7 days
  • That slightly green ring you see around the yolk of a hard boiled egg? That is a harmless reaction between the sulfur in the egg white and the iron in the egg yolk. It means the egg was cooked for too long or at too high a temperature!

Check out Iowa Egg Council on Pinterest for even more awesome recipes (seriously, some great recipes on there!). Also head on over and check them out on Facebook for recipes, videos, great information, and fun tips/tricks!

 

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Curried Egg Salad

Easy Curried Egg Salad

5 from 1 reviews

This curried egg salad is about to become your new favorite way to use leftover hard boiled eggs! Packed with healthy ingredients and amazing flavor, this takes your regular egg salad sandwich and kicks it up a notch! 

  • Author:
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 6 Servings
  • Category: Lunch
  • Cuisine: American

Ingredients

6 eggs

1/2 cup plain greek yogurt

1 TBSP lemon juice

1 tsp maple syrup

2 tsp curry powder

1/2 tsp ground turmeric

1/4 tsp sea salt

1/2 cup grated carrot

3 green onions, chopped

1/2 cup dried cranberries

1 cup quartered red seedless grapes

1/3 cup chopped pecans

*Serve with crackers, on bread/toast, or in a lettuce wrap

Instructions

Carefully place eggs in a large pot with a lid.

Fill with just enough cold water to cover the eggs by 1 inch.

Heat over high heat until just boiling.

Remove the pan from the burner and cover with a lid.

Allow to sit for 12 minutes (for large eggs, extra large eggs need 15 minutes).

Drain the hot water out and refill the pot with cold water and ice and allow to cool completely (you might need to change out the water/add more ice as needed to keep the water cold).

When the eggs are cool, gently tap them on the counter to crack the shells and then remove the peel.

Run under cool water to remove all traces of shell.

Slice eggs in half and place the yolks in a large bowl.

Using a fork, mash the yolks until they are all crumbs.

Mix in the greek yogurt, lemon juice, maple syrup, curry powder, ground turmeric and sea salt until well combined.

Chop the egg whites and toss them into the bowl as well as the carrot, green onion, cranberries, grapes, and pecans.

Mix until combined.

Enjoy on bread, with crackers, or with lettuce wraps.

Notes

  • Nutritional Information does not include what you serve it on (bread, crackers, etc!).
  • Make sure to place hard boiled eggs in the fridge within 2 hours of cooking, and store in an airtight container in the fridge for 3-4 days.
Upgrade your boring ho-hum egg salad into this super healthy and easy lunch! A perfect way to use leftover hard boiled eggs! Curried Egg salad with cranberries, pecans and greek yogurt! SO GOOD!

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14 Comments

  • Reply
    Kathleen
    March 28, 2017 at 10:32 PM

    Looks wonderful! I know what we will be having for lunch tomorrow!

  • Reply
    Ally's Sweet & Savory Eats
    April 3, 2017 at 2:02 PM

    Sharing on my FB page today Jenni! Miss ya!

  • Reply
    Julie
    April 4, 2017 at 3:57 PM

    Now, this is one unique egg salad that has it all! I love every single ingredient and it’s a complete meal in a sandwich. Perfect timing for all of those Easter eggs that are going to be collecting soon. Interesting to let them cool completely before peeling. I’m headed over to the Iowa Egg council for more tips and recipes.

  • Reply
    Sarah @ Champagne Tastes
    April 4, 2017 at 9:18 PM

    Why have I never thought about using yogurt instead of mayo in an egg salad!?! I use it instead of mayo or sour cream all the time– this is SO SMART!!!! I’m gonna go eat this now.

  • Reply
    Lisa | Garlic & Zest
    April 5, 2017 at 10:22 PM

    I love curried chicken salad, but I’d never heard of curried egg salad before. I always have eggs on hand — and I’m always looking for lunch inspiration! Consider me inspired. I love the nuts in this too – I put them in everything!

  • Reply
    Megan @ MegUnprocessed
    April 6, 2017 at 12:04 AM

    Love the turmeric in there, so much extra flavor and healthy!

  • Reply
    Monica | Nourish & Fete
    April 6, 2017 at 11:59 AM

    I love that this is a way to make something delicious and different using leftovers and simple ingredients. I definitely need more of that to keep from getting in ruts. Thanks for sharing!

  • Reply
    Whitney Bond
    April 7, 2017 at 7:49 PM

    Jenni, these look awesome! I love curry!!

  • Reply
    Leah
    April 9, 2017 at 3:17 AM

    What a great idea! I think this would have so many uses and I love all the flavors you have going here! What a delicious recipe!

  • Reply
    Christine
    April 10, 2017 at 9:04 AM

    I make a curry chickpea salad but now I’m totally going to try this curry egg salad!

  • Reply
    Ashley @ Big Flavors from a Tiny Kitchen
    April 10, 2017 at 11:17 PM

    This looks SO good! Love all the flavors going on here!

  • Reply
    Sasha @ Eat Love Eat
    April 12, 2017 at 8:28 AM

    This looks really tasty!

  • Reply
    J @ Bless Her Heart Y'all
    April 12, 2017 at 10:21 PM

    I love your idea of breaking the mold! And all the healthy factors in this recipe means it’s even more of an all-star! And I am a huge turmeric fan so now I just need to go and make this asap! YUM!

  • Reply
    Gloria @ Homemade & Yummy
    June 16, 2017 at 10:01 PM

    I LOVE egg salad sandwiches. I would have never thought to add curry to them. I will have to give this a try next time I a bunch of boiled eggs….and make this great sounding sandwich.

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