Curried Egg Salad Recipe | CookOS

Curried Egg Salad

Name: Curried Egg Salad Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 large eggs; ⅓ cup mayonnaise; 2 tsp curry powder; 1 tsp salt; ½ tsp black pepper; 1 tsp paprika, plus more for garnish; ¼ tsp onion powder; ¾ tsp ground cumin; 1 tsp Dijon mustard; 1 tbsp fresh lemon juice, or to taste; ¼ cup finely chopped celery; 3 scallions, chopped or ¼ cup parsley, chopped

This curried egg salad combines hard-boiled eggs with fragrant curry powder and warm spices for a creamy, flavorful dish that works as a sandwich filling, salad topper, or standalone side.

🌍American 🥗Vegetarian 🥗Gluten-Free 🏷️Curried 🏷️Egg salad 🏷️Lunch 10 min prep

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Total

55 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 large eggs
⅓ cup mayonnaise
2 tsp curry powder
1 tsp salt
½ tsp black pepper
1 tsp paprika, plus more for garnish
¼ tsp onion powder
¾ tsp ground cumin
1 tsp Dijon mustard
1 tbsp fresh lemon juice, or to taste
¼ cup finely chopped celery
3 scallions, chopped or ¼ cup parsley, chopped

12 Ingredients

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Instructions

1
Add 8 eggs to a Suvie pan and cover with water.
2
Insert into upper right zone of Suvie. Fill reservoir, enter cook settings, and cook now or schedule.
3
My Cook > Multi-Zone Settings: Protein: 160°F, 45 minutes; Vegetable: 0 minutes; Starch: 0 minutes
4
During the cook combine the mayonnaise, curry powder, salt, pepper, paprika, onion powder, cumin, mustard, lemon juice, and celery in a large mixing bowl. Place in the refrigerator until the eggs have finished cooking.
5
When the cook has finished, pour off warm water from the egg pan and submerge eggs in cold water. When eggs are cool enough to handle, peel each egg.
6
Dice eggs and add to bowl with mayonnaise mixture. Fold eggs gently being careful to not over mix.
7
Top with chopped scallions or parsley and a sprinkle of paprika. Enjoy!

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Tips & Notes

Pro tips

Cool boiled eggs in ice water immediately after cooking to stop the cooking process and make peeling easier.
Chop eggs into bite-sized pieces rather than mashing them for a more pleasant texture and appearance.
Add lemon juice last and taste as you go—it brightens the spices but can overpower if added too early.
Toast the cumin seeds and grind fresh if possible; pre-ground cumin loses potency quickly.

Substitutions

Mayonnaise → Greek yogurt or sour cream (tangier, lighter; use 3–4 tbsp for creaminess)
Dijon mustard → whole-grain mustard (grainier texture, milder flavor)
Fresh lemon juice → lime juice or white wine vinegar (1 tbsp, slightly different tang)
Curry powder → curry paste (start with 1 tsp, adjust for salt content)