Curried Egg Salad

egg salad

A dash or two of curry powder adds 
richness and depth to egg salad.

Curried Egg Salad
Yields: Approximately 2 Cups
  • 6 large hard-cooked eggs, chopped
  • 1⁄3 cup mayonnaise
  • 1⁄4 cup finely chopped celery
  • 1 tablespoon finely chopped green onion
  • 1⁄2 teaspoon curry powder
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • Saltine crackers, to serve
  1. In a medium bowl, stir together eggs, mayonnaise, celery, green onion, curry, salt, 
and pepper. Cover, and refrigerate at least 
1 hour before serving. Serve with crackers.


 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!


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