I don’t know if there’s anything much better on a hot summer day/evening than no heat up the kitchen option. And when that option is an egg salad sandwich, why not take it next level with this Easy Curried Egg Salad?
Stuff it in a pita with your fave veg, scoop it up with veggie sticks or just go classic with some good bread and maybe a side salad and you can’t go wrong…
About Easy Curried Egg Salad:
First of all, this is not your momma’s egg salad sandwich. This is spiked with simple curry flavors but beyond that, it has a little sweet and a little heat. Oh there’s still a little celery for crunch but there’s also a little finely diced jalapeno and the surprise ingredient? Raisins.
Don’t click away yet at the mention of raisins. They add just a touch of heft to the egg salad and honestly, in spite of what they do to balance the flavor, you might not even know they’re in there. My daughter (mid-thirties) didn’t, lol! She was munching away and was nearly done when I dropped the bomb. By the way, my son, who used to eat raisins used to have an aversion to them IN food. I called them “flavor bombs” when he got a little suspicious and asked what was in a dish!
If raisins really aren’t your thing, there are a few other things that can be added to this Egg Salad. Right away, grapes or diced mango come to mind. And of course, you can go the old fashioned way and use a little sweet pickle relish.
Making Easy Curried Egg Salad:
First of all, if you’re going to stuff this in a Pita like I did, it can be a little messy. One way to maintain a little control is to make your egg salad on the thick side. Usually, for half a dozen eggs I go with a quarter cup of mayo or Greek yogurt but with this recipe, I prefer to start out with three tablespoons. Only after it’s all finished do I consider whether or not I need to add in that last tablespoon.
The recipe is so easy and straightforward. Once the eggs are done, you’re home-free and I have several ways to make them right here on my site. There are classic Best Basic Eggs, Easy Peel Steamed Eggs, and of course, Instant Pot Eggs – and ya all know that I love love love my IP!
The only thing you need to decide is how much of the ingredients, like the curry and the jalapeno you want to add. I’d say go by personal taste for both, keeping in mind that the creamy egg concoction tends to dull the flavors just a bit. As far as that curry powder, I just use regular old grocery store curry; if you’re using something more custom or something a bit stronger, like a Madras curry, make adjustments.
Dealing with the Eggs:
The hands-down easiest way to chop eggs for Egg Salad (or anything else) is to just push them through a kitchen rack. They’ll cube up beautifully, although the yolks may be a bit rough-looking. That doesn’t matter, though, in the final product.
It’s so much easier than trying to chop them and they’re usually a great size, something that’s hard to accomplish with an egg slicer.
Saving Money on Easy Curried Egg Salad:
- Eggs: If you have an Aldi nearby or are a member of a buyer’s club, that’s where you’ll want to buy your eggs. If not, eggs are on sale before almost any holiday. Stock up on them. Keep them in the carton on a lower shelf of the fridge for the freshest eggs. They’ll last a good long time past the date on the carton, which is usually a “buy by” date. Expect 4 to 5 weeks past the pack date or about 3 weeks past purchase. If an egg floats, it’s not “bad” just old. See the Incredible Edible Egg Board for more information.
- Mayonnaise, like most condiments, is best purchased during the summer sales. If you miss those, keep an eye out around the Superbowl or March Madness.
- Celery will last longer if the tops aren’t hanging out of the package and as long as there isn’t too much condensation. Just close up the top or add another bag over the top; no need to wrap in pricey aluminum foil. Wash celery extremely well before using.
- Raisins: Usually, I don’t buy the little boxes of raisins like shown in the pic, but they were just what we happened to have on hand. They’re often on sale before big baking holidays, especially Christmas, though you might see them at a lower price around Easter, too.
- Jalapenos: You can find jalapenos on sale from time to time. If not, you can use a pickled jalapeno and don’t add vinegar to the recipe.
- I love this egg salad in a pita, but keep in mind that plain old bread will generally be the cheaper option.
So how about you guys? Are you pro-raisin in food or just wrong, like my son? Ok, I’m only teasing! Whether you go with the raisins or not, I hope you’ll enjoy this incredible sandwich – perfect for these hot hot hot summer days we’ve been having!
And hopefully, we’ll have cooler days ahead!
Easy Curried Egg Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Sandwiches
- 3 tablespoons to 1/4 cup mayonnaise or Greek yogurt
- 1 teaspoon white wine vinegar
- 2 teaspoons curry powder (or to taste)
- 1/4 teaspoon garlic powder
- salt & pepper to taste
- 1 celery stalk, finely diced
- 1/4 cup green onion, thinly sliced (1 or 2)
- 2 to 3 tablespoons raisins
- 1/2 to 1 tablespoon finely chopped jalapeno
- 6 large hard-boiled eggs, chopped
Mix together the mayonnaise or Greek yogurt, the vinegar, curry powder (if unsure, start with the smaller amount and increase later if desired), the garlic powder, salt and pepper, celery, green onion, raisins and jalapenos together.
Gently fold in the eggs. Taste and adjust any seasonings or ingredients. Chill before serving if time allows to blend flavors and allow egg salad to firm up.
Serve in a pita, on bread or with vegetables to scoop up the filling with.
Keywords: Bargain Meal of the Week, Dried Fruit, Eggs, hard-boiled eggs, Hot Peppers, Jalapeno, Raisins, Sandwiches
7 thoughts on “Easy Curried Egg Salad”