Curried Egg Salad Recipe

This Curried Egg Salad Recipe is a step above your basic egg salad recipe! With yogurt instead of mayonnaise, it is also healthier!
Course Lunch
Author Kelli Miller


  • 5 good quality eggs
  • 1 1/2 teaspoons of your favorite curry powder
  • 3 tablespoons of plain yogurt
  • 2 big pinches of salt
  • 1/2 small onion finely chopped
  • 1 small bunch of chives minced
  • *optional: 1/2 medium apple chopped
  • *optional: 1/4 cup of pecans toasted & chopped


  1. Put the eggs into the empty pot and run enough cold water to cover the eggs by 1/2 inch.
  2. Bring the eggs to a gentle boil.
  3. Turn off the heat, cover the pot and allow the eggs to sit for exactly 7 minutes.
  4. Grab a large bowl, add ice and cold water and have it ready.
  5. After exactly 7 minutes, carefully pour the water out of the pot and place the eggs into the ice bath for about 3 minutes.
  6. While you are waiting for the eggs to cook and cool, get a small bowl and add the yogurt, curry powder and salt. Mix it together.
  7. Next, crack and peel each egg then place it in a medium sized mixing bowl. Add the yogurt mixture, onions, and chives (add the optional ingredients during this step as well).
  8. Mash the ingredients together with a fork, but not too much. You do want the egg salad to have texture.
  9. If you need more moisture in your egg salad, add a little bit more yogurt, a little at a time, until it is the right consistency. Taste it and then adjust the flavor with a bit more salt if necessary.