Curried Egg Salad (Gluten-Free, Dairy-Free)

Egg Salad for Spice Lovers

If you love egg salad like we do, and you also enjoy a kick of spice, then this curry-flavored egg salad is just right for you!

A jazzed up version of classic egg salad, it has the creamy texture of traditional egg salad, but with an amplified flavor profile that really takes this salad up a notch.

Great for taking to potlucks, this curry egg salad is versatile, and can be served as a side dish, as an appetizer with our gluten-free crackers, or as a main dish as egg salad sandwiches or lettuce wraps.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this curried egg salad.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Hard-Boiled Eggs: Depending on how creamy or chunky you want the egg salad to be, you can either chop the hard-boiled eggs super finely (for a creamier texture), or chop them into larger pieces (for a chunkier texture).
• Celery: Make sure to chop the celery as finely as possible. The point is to add a little crunch, without overpowering the salad.
• Lemon Juice: I recommend using freshly squeezed lemon juice for the best flavor.
• Mayonnaise: While most mayonnaises are naturally dairy-free, not all brands are, so if you are lactose-intolerant, make sure to use a dairy-free brand. Alternatively, you may also use a dairy-free Greek-style yogurt if you prefer.
• Dijon Mustard: I used Dijon mustard, but you can also use yellow mustard, whole grain mustard, or spicy brown mustard if you prefer.
• Parsley: I like a sprinkle of chopped fresh parsley for a nice contrast of color.
• Spices: In addition to curry powder (which is a key ingredient in curried egg salad), I’ve also added ground paprika, granulated garlic, ground black pepper and salt.
• Storing: Store in an airtight container in the refrigerator for up to 3–4 days. Because it contains eggs and mayonnaise, keep it chilled and avoid leaving it out at room temperature for extended periods. This curry egg salad does not freeze well, so I don’t recommend freezing it.

How to Make Curried Egg Salad:

Chop Hard Boiled Eggs: Chop the hard-boiled eggs into small cubes and place them in a large bowl.

Add Celery & Parsley: Add the chopped celery and parsley.

Dish by Dish Tips:

• Texture Matters: Chop the hardboiled eggs finely as a creamy filling for egg salad sandwiches, or chop the eggs more roughly for lettuce wraps.
• Don’t Overcook Eggs: Don’t overcook the eggs – if the eggs are overcooked the texture will be rubbery and the yolks will develop a grey ring.
• For Extra Flavor: Free free to add in chopped red onion for extra flavor.
• Serve With: Serve this curried egg salad with sliced gluten-free bread, or in lettuce wraps, or with gluten-free crackers.

Gluten-Free Salad Recipes:

• 5-Minute Classic Egg Salad (Gluten-Free, Dairy-Free)
• Egg Salad Tea Sandwiches (Gluten-Free, Dairy-Free)
• Chicken Salad (Gluten-Free, Dairy-Free)
• Easy Potato Salad (Gluten-Free, Vegan)
• Macaroni Salad (Gluten-Free, Dairy-Free)

Other Gluten-Free Appetizers You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Curried Egg Salad (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

This easy curried egg salad is creamy and tasty, combining chopped hard boiled eggs with curry powder and crunchy celery. Perfect for egg salad sandwiches, lettuce wraps or served on gluten-free crackers. Naturally gluten-free and dairy-free too.

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Ingredients

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• 4 hard-boiled eggs, peeled
• 1 celery stalk, finely chopped
• 1 tablespoon lemon juice
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped parsley
• 1 teaspoon curry powder
• 1/2 teaspoon ground paprika
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

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Instructions

1. Chop Hard Boiled Eggs: Chop the hard-boiled eggs into small cubes and place them in a large bowl.
2. Add Celery & Parsley: Add the chopped celery and parsley.
3. Sprinkle Spices: Sprinkle in the curry powder, ground paprika, granulated garlic, ground black pepper and salt.
4. Prepare Dressing: In a small bowl, mix the mayonnaise, Dijon mustard, and lemon juice until smooth.
5. Add Dressing: Add the dressing to the egg mixture and stir well to combine.
6. Chill Before Serving: Refrigerate for 15 minutes. Stir again before serving. Serve garnished with extra herbs, in a salad bowl, or on toasted bread.

Notes

Hard-Boiled Eggs: Don’t overcook the eggs – if the eggs are overcooked the texture will be rubbery and the yolks will develop a grey ring. Depending on how creamy or chunky you want the egg salad to be, you can either chop the hard-boiled eggs super finely (for a creamier texture), or chop them into larger pieces (for a chunkier texture).

Celery: Make sure to chop the celery as finely as possible. The point is to add a little crunch, without overpowering the salad.

Lemon Juice: I recommend using freshly squeezed lemon juice for the best flavor.

Mayonnaise: While most mayonnaises are naturally dairy-free, not all brands are, so if you are lactose-intolerant, make sure to use a dairy-free brand.

Dijon Mustard: I used Dijon mustard, but you can also use yellow mustard, whole grain mustard, or spicy brown mustard if you prefer.

Parsley: I like a sprinkle of chopped fresh parsley for a nice contrast of color.

Spices: In addition to curry powder (which is a key ingredient in curried egg salad), I’ve also added ground paprika, granulated garlic, ground black pepper and salt.

Storing: Store in an airtight container in the refrigerator for up to 3–4 days. Because it contains eggs and mayonnaise, keep it chilled and avoid leaving it out at room temperature for extended periods. This curried egg salad does not freeze well, so I don’t recommend freezing it.

• Prep Time: 10 mins
• Chilling Time: 15 mins
• Category: Appetizer, Main Course, Side Dish
• Cuisine: American