Curried Egg Salad

Curried Egg Salad Recipe

It has been nearly a year since I posted my favorite egg salad sandwich recipe. As some of you might remember, I have strong feelings about this type of sandwich. To this day I rarely (if ever) eat one unless I make it myself. That being said, I've become quite fond of my egg salad creations, and I'd like to share a version with you that is a bit more flashy and interesting than the one we did last time. It uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives. Sometimes I eat it on toasted, garlic-rubbed bread, and sometimes I eat it wrapped in a big leaf of lettuce. Color-flecked, delicious and satisfying.

Other favorite egg recipes include: deviled eggs, egg salad sandwich, this frittata, and pickled turmeric eggs.

 

Curried Egg Salad Recipe

Use any type of onion you like here, I've done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.

5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt

1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Serves 3-4

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • I can't believe it when people say they hate egg salad. Granted, I've never had the mushy deli kind because it looks so, well, mushy. Ive got a loaf of bread and 2 dozen eggs in my fridge. woo!

    mel
  • This will be the perfect lunch to take to work with me. I think I will probably try this recipe tomorrow.

    Tiina
  • Yum. I made curried egg salad the other day as well - must be in the air right now. I love your idea of throwing in some different textures, I'll have to try that. My mother used to make big batches of egg salad for the cafe she owned (I use her recipe, with a few of my own touches) and I picked up her trick for breaking up the eggs without making them into total mush. You take a sharp knife in each hand and use them to cut in opposite directions - so to left hand starts to the right and pulls back, the right hand starts to the left and pulls back. You catch all the slippery pieces of egg white between the blades so it's easier than just one knife, and it's easy to control how far you go with the chopping.

    Mara
  • Oooh, I have to try this. I actually made your original egg salad recipe yesterday with curry powder added and it was great - I suspect it'll be even better with the apples and yogurt. Mm mm mm.

    pen and paper
  • I think I'll try spicing my next tofu salad this way.

    Lila
  • The texture of egg salad squicks me out, but this will definitely be my new chicken salad recipe. I love the addition of the nuts, and replacing the mayo (which I never really like in salad, even when homemade) with yogurt. - Us vs. Food

    michelle
  • I just made this for lunch. I dumped a big scoop of it on top of a blow of salad greens. Delicious! Thanks so much. Jenn

    jenn
  • I was sitting looking out my window in White Rock, B.C. at the snow coming down and wondering what to make for lunch and voila! Thank you Heidi for your ongoing wonderful recipes, inspirational photos and delightful commentaries. I am filling up a new recipe binder! I will send you my best ever, foolproof, authentic Irish Soda Bread next month. Slan, Sonia commentary on things cullinary

    Sonia O'Connor
  • I really enjoy your blog! In fact, I added it as a feed to my iGoogle homepage for recipes. I haven't commented previously but, as a vegetarian for nearly 15 years, I have to say I love your veg. friendly recipes - and your writing style. I don't think I'm keen on the apples...but the pecans and curry sound wonderful! (After all, people make curried chix salad often with pecans right?!) One trick for more traditional egg salad I picked up that is rather tasty, is to add very finely dice green olives - YUM (oh, and along with that I like finely diced red onion or scallions too.) But, I like the chives for a change! THANK YOU and have a wonderful week!

    Leigh
  • That is a beautiful photo! At the farmer's market yesterday I ended buying a loaf a fresh baked bread, along with two packages of pita pockets, which at the time seemed fairly reasonable. When I got home though, I realized-- I have a LOT of bread! I guess I'm going to be eating a lot of sandwiches this week, and I'll probably start with this one tonight! yum! also, what are other people's favorite sandwiches? I particularly like grilled cheddar cheese with tart apple slices.

    Jen
  • I had never thought of adding pecans & boy does that sound good--thanks! Superb photo, too!

    JEP
  • I too, consider myself an egg salad purist. Egg, mayo, and salt, on bread, not toast. That's it for me. No relish (ew) or other stuff. However, I was wondering what to have for lunch, and you made me hungry for egg salad (ah, the power of suggestion!)---but I went out on a limb and put some chives in and YUM...delicious AND colorful! Thx! I may work up the gumption to add the other stuff on another day. ;)

    The Secret Ingredient
  • How wonderful--that first egg salad recipe is the first post of yours I ever read, and it's what got me, a long-time egg salad lover, hooked on your blog! This one looks wonderful, too, and makes me glad I have all the required ingredients at home to make it!

    Julie
  • This answers my question - why did I cook up those eggs? Hurrah! Thanks, Heidi, perfect timing.

    joyce
  • Ok, I must say I am an egg salad purist and typically will only eat eggs from the farmer's market which has ended. I will give it a go because I trust you but I am a little weary of the apples. I look forward to hearing reviews. ps - Grand Central Baking here in Portland makes a fabulous basil egg salad sandwich with onions and sundried tomato mayo on kalamata olive bread. Ok maybe the apples don't sound so strange.

    kristin
  • What I love about your recipes is the ingredients -- all things I either have in my home already or should! Thanks!

    Lori
  • Saves the weeknight dinner dillema. Thanks!

    Dave
  • Like you, I'm very partial to my own egg salad, since I like it dry (little mayo) and garlic-y. I like this twist of the curry and apples, it looks and sounds delicious. What I loved about your post today was your referencing back to your egg salad sandwich post so I could read that recipe as well....it was like getting two great recipes for the price of one! Thanks!

    Suzanne
  • I loved your last egg salad - it's the only one I will eat now too! Can't wait to try this one. I even have chives! Thanks!

    Brooke
  • This sounds great -- a healthier version of a favorite comfort food. I like the idea of apples and pecans for crunch -- often the most texture you get in an egg salad sandwich is some gratuitous celery, if you're lucky. So this will be a lively change, and I'm looking forward to trying it.

    BeckyAndTheBeanstock
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