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Curried Egg Salad Recipe

Curried Egg Salad Recipe

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings


  • 1/2 cup mayonnaise
  • 1/2 teaspoon ground curry
  • 1/2 teaspoon honey
  • Dash ground ginger
  • 6 hard-boiled large eggs, coarsely chopped
  • 3 green onions, sliced
  • 6 slices whole wheat bread
  • Tomato slices and cracked pepper, optional


  • 1. Mix first four ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper. Yield: 6 servings.

Recipe Note

Health Tip: A simple switch to low-fat mayonnaise will save 100 calories and more than 10g fat per serving.

Nutritional Facts

1 open-faced sandwich: 273 calories, 20g fat (4g saturated fat), 188mg cholesterol, 284mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

Reviews for Curried Egg Salad

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JCV4 User ID: 628113 266143
Reviewed May. 20, 2017

"Great taste! I made this for a potluck and we ate it on celery and crackers. Love the honey and curry in this recipe."

sgronholz User ID: 1473861 265494
Reviewed May. 4, 2017

"I'm always looking for something a little different to make for our bagged lunches. This recipe is delicious!"

AllisonO User ID: 7446023 265235
Reviewed Apr. 27, 2017

"A nice change of pace for a quick, light lunch or dinner. The hardest part of this recipe was peeling the eggs! I think the only thing I would change is to add a sprinkling of salt or perhaps a small squeeze of yellow mustard to give it a little depth."

sfprincess User ID: 2695305 1737
Reviewed Jun. 3, 2011

"I love this recipe! I make it all summer long for lunch. :)"

Lisateachs2 User ID: 1420750 198386
Reviewed Aug. 11, 2010

"This is a nice change from traditional egg salad."

karen8666 User ID: 4031330 2044
Reviewed Jan. 21, 2010

"Loved it. Found it excellent served cold on whole grain bread."

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