Curried Egg Salad is my go-to recipe when I want something different from the usual lunch options. I discovered this recipe during a hot summer when I needed a no-fuss meal that wouldn’t heat up my kitchen. The combination of soft-boiled eggs, tangy yogurt sauce, and fresh vegetables creates a satisfying dish that’s both filling and light.
About the Recipe
This recipe takes basic egg salad to new heights with yellow curry paste and a zingy Asian-inspired dressing. The mix of textures – from creamy eggs to crunchy zucchini and peppery watercress – makes every bite interesting. It’s perfect for meal prep and can be adapted to use whatever vegetables you have on hand.
Why You’ll Love This Recipe
You’ll love how this recipe transforms everyday ingredients into something special. The curry paste adds warmth without too much heat, while the yogurt keeps everything creamy and light. It’s also super flexible – you can make it ahead, adjust the spiciness, and switch up the vegetables. Plus, it looks beautiful on the plate, making it great for both casual lunches and dinner parties.
Curried Egg Salad
Cooking Tips
– For perfect hard-boiled eggs, start with room temperature eggs
– Don’t skip cooling the eggs in cold water – it prevents that gray ring around the yolk
– Let the curry-yogurt mixture sit for 10 minutes before using to let flavors blend
– Cut vegetables in similar sizes for the best presentation
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 30 minutes. Store the components separately in the fridge for up to 2 days. For best results, assemble just before serving. This dish works great for picnics or lunch boxes – just pack the dressing separately.
Similar Recipes
- 1. Classic Egg Salad
- 2. Thai-Style Cobb Salad
- 3. Curried Chicken Salad
Nutrient Benefits
This salad packs plenty of protein from the eggs, calcium from yogurt, and vitamins from fresh vegetables. The watercress is rich in antioxidants, while zucchini provides fiber and hydration. Curry spices offer anti-inflammatory benefits, making this a nutritious choice.
Curried Egg Salad
Ingredients
- 1 tbsp Vegetable Oil
- 6 Eggs
- 1 Onion (chopped)
- 1 tbsp Yellow Curry Paste
- 4 tbsp Plain Yogurt
- 1/2 tsp Salt
- Fresh Cilantro (handful, chopped finely)
- 1 bunch Watercress
- 2 Zucchini (cut into short sticks)
For the Dressing:
- 1 Green Chilli (seeded and chopped finely)
- 1 tsp Fish Sauce
- 1 tsp Rice Wine Vinegar
- 3 tbsp Vegetable Oil
Instructions
- Put the eggs in a pan.
- Cover with cold water and bring to a boil.
- Let it simmer for 10 minutes.
- Then drain and rinse in cold water.
- Shell and halve.
- Heat the oil in a medium pan and sauté the onion gently until softened but not browned.
- Remove from heat and stir in the curry paste.
- Let cool slightly before stirring in the yogurt, salt and half the cilantro.
- Set aside.
- Arrange the watercress and zucchini on a platter.
- To make the dressing, mix together the green chilli, fish sauce, vinegar and oil.
- Pour over the salad leaves.
- Arrange the egg halves on top of the dressed salad leaves and spoon the yogurt mixture on top.
- Garnish with the remaining cilantro.
- Serve.
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Frequently Asked Questions
Can I make this ahead of time?
You can prepare the components up to 2 days ahead. Store the eggs, curry-yogurt mixture, and vegetables separately. Mix everything just before serving to keep the vegetables crisp and fresh.
How can I adjust the spiciness?
Start with less curry paste and green chili, then add more to taste. You can also remove the chili seeds or use mild curry paste for a gentler flavor.
What can I substitute for watercress?
Arugula, baby spinach, or mixed salad greens work well as alternatives. Look for leafy greens with a bit of bite to complement the curry flavors.
