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+ servings

Curried Egg Salad

Laurie Cromie, Barivangelist.com
Servings 8 servings
Calories 150 kcal


  • 6 large eggs
  • 1/2 cup mayonnaise made with olive oil is best
  • 1/3 cup diced yellow onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped up green olives stuffed with pimentos
  • 1/2 tsp curry powder
  • 1/4 tsp ground black pepper
  • 1/8 tsp salt
  • lettuce for wrapping


First, hard boil the eggs:

  • Carefully place 6 eggs into a large pot. Cover with cold water until eggs are submerged with an inch of water above them.
  • Turn on high heat. Bring to a rolling boil.
  • Once the water is boiling, turn off the stove, cover the pot with a lid, and set a timer for 10 minutes.
  • After ten minutes, carefully remove eggs with a slotted spoon and submerge them into a bowl of ice water. Allow them at least ten minutes to cool thoroughly.
  • Peel and chop eggs.
  • In a large mixing bowl, add all of the remaining ingredients, except for the lettuce leaves.
  • Mix until well combined.
  • Use the lettuce leaves as wraps to hold your salad, or just eat as is!


Serving: 8gCalories: 150kcalCarbohydrates: 1gProtein: 5gFat: 14g
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