Curry Egg Salad

2 Sandwiches
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Just a moment please...

A simple but flavorful egg salad with crunchy veggies and just enough curry spice. From the Easy Gourmet cookbook..
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Curry egg salad that’s perfectly crunchy and savory with just enough curry spice. Served on simple toast always and forever.

Recipe from Easy Gourmet.


2 large eggs, cooked
1/4 cup diced celery (1 stalk)
2 tablespoons scallions (1-2 scallions)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Salt and pepper to taste
4 slices toasted bread
Fresh arugula


1) Add eggs to a pot and cover by at least an inch of cold water. Bring to a boil over high heat, cover, remove from heat, and let sit for 11-12 minutes.

2) Remove the eggs with a slotted spoon and transfer to an ice water bath to cool. When eggs are cool, gently crack and peel.

3) In a bowl, mix together celery, scallion, mayo, mustard, curry powder, and a pinch of salt and pepper. Add eggs and gently mash.

4) Serve egg salad on toast with fresh arugula.