Curried Egg Salad Recipe (2024)

Just chop up all four of the eggs. If you are making egg salad, just do it. Up the spices to teaspoons, and up the yogurt to 4 tsp so there is enough to bind it all together, and just give the olive oil a good slosh. If it's too wet, chop up another egg, but without drowning it in oil you should be good for toasts and such.

Hating eggs yolks is so 1980.

Used all the eggs. Lacks richness. I'm going back to mayo.

This was underwhelming, watery, and lacking in flavor. Would rather eat a plain hard boiled egg.

Why discard the "other 3 yolks"? Use all the eggs!

Yes, definitely use all the egg yolks! Also good to increase the amount of curry and -- instead of salt to taste -- I substituted a bit of preserved lemon for the lemon zest and lemon juice which I found also improved the taste.

I swap Greek yogurt all the time for mayo and sour cream. But a teaspoon? Why even bother? I love curried egg salad but I'd use two tablespoons of yogurt and skip the olive oil. Also, this needs some texture. Minced onion, celebrates and red pepper would help save it. But then, it's no longer this sad little recipe.

Unexceptional, but totally inoffensive and fine! Healthy, to-the-point, and better than regular egg salad. Used sweet rice vinegar (didn't have sherry), and used all egg yolks. Served over a big fat bed of baby spinach. A totally adequate desk lunch.

I loved this egg salad. I stuck to the recipe for the most part, except that I mashed an avocado into the egg salad. That tasted delicious! Some of the reviews below describe this as bland. Make sure your spices are fresh and not from the grocery store shelf. Those spices tend to be quite bland. Instead shop at local specialty markets, e.g., get your cumin at an Indian shop. That will make a big difference in the taste - the spices make it pop!

Based on the comments, this recipe seems bland. I make curried egg salad but up the curry powder, add 1/2 teaspoon of turmeric, shredded carrots, diced red onion, diced celery, raisins, lime juice and cashews. No oil, sriracha, zest or vinegar. Mix 1/3 cup low-fat mayo with lime juice and the curry/turmeric, then fold in dry ingredients. Found it online somewhere, it's delicious! Usually just serve on crackers or slices of cucumber.

The mayo made by Primal Kitchen has no sugar and is delicious. I like the combo spices and lemon juice though and there is nothing beneficial about leaving out 3 egg yolks.

maybe use 1/2 mayo and 1/2 yogurt - that's what I did!

Blend the onions to a paste in a blender. Same with tomatoes. The gravy will be silkier. Add a dollop of yogurt. You can also add potatoes - fried or just plain.

Have made this several times. Always up all the ingredients, seems that a tbs of yogurt is about right for 4 eggs. And I use all 4 eggs, not just whites. Definitely needs more curry powder and sriracha. I balance with the vinegar and salt to taste.

Do people not read the preface to the recipe? Why does the chef recommend discarding the 3 egg yolks? Because he was trying to lose weight and most of the calories in an egg come from the yolk. If you use large eggs then the missing 3 egg yolks add up to 300 calories (approx).

Great base but it needed a little more and some crunch. I added shredded carrots, green onion, crumbled cashews, pickled jalapeños, over greens. We will add this to our quick lunch menu

Quality curry powder and enough acid (lemon juice) makes all the difference. As everyone else has noted, just use the whole eggs. What a waste otherwise. Mine was dry with the addition of the extra yolks. A little more yogurt or a healthy glug of olive oil will solve that problem.

I use a pastry dough blender to chop the eggs. The blades make perfect size pieces that won’t fall out of the sandwich in big chunks. Smaller pieces also allows better control of how much of the egg filling you want between pieces of bread. Not everyone wants their sandwich stuffed like a taco.

Lots of adjustments can be made based on your own taste..

I kept 2 of the yolks and upped the curry powder - still not a keeper. Runny, bland and kind of sour. Not using again.

Awful. Pointless. Regular egg salad made with a sensible amount of mayo and a good glob of coarse mustard for me. No mashing with a fork either- just press cooked eggs , one at a time, with “blades” of an egg slicer, then turn the egg 90 degrees and slice again and push through— leaves chunky peices of the whites for a nice texture.

Not bad since this is for weight loss...good tips

I prefer to separate the whites and yolks and season the yolks with the yogurt (or mayo) and everything else, creating a creamy base. Then I mix in th egg whites, chopped (coarse dice). I think the egg salad has a better texture this way.

I make egg salad with eggs, chopped celery, a little splash of milk, salt and mayonnaise. Delicious.

Ick...too watery. I’m going back to basics. Whole eggs, Dukes mayo, mustard, salt, pepper.

I loved this egg salad. I stuck to the recipe for the most part, except that I mashed an avocado into the egg salad. That tasted delicious! Some of the reviews below describe this as bland. Make sure your spices are fresh and not from the grocery store shelf. Those spices tend to be quite bland. Instead shop at local specialty markets, e.g., get your cumin at an Indian shop. That will make a big difference in the taste - the spices make it pop!

This was a great recipe! Don’t know why people think it lacked flavor. Used all 4 eggs with yolks as they said you could. Added a bit more yogurt and sriracha otherwise made it as listed! YUM!