I didn’t try egg salad until two years ago when Deb at Smitten Kitchen posted her recipe for egg salad with pickled celery and coarse dijon.
Even though I hadn’t had egg salad before it sounded SO good that I just had to try it. I’m so glad I did – it was amazing, as all her recipes are. The egg salad had the perfect balance of creamy and tangy.
After that, I was hooked on egg salad but it also made me picky because her recipe set the bar so high. I have yet to order egg salad at a restaurant because I’m afraid it will be like – here’s some eggs with your mayo. No thanks.
I stick to making it at home and have done some experimenting with different flavor combos of my own.
My “secret” ingredient for this recipe is curry powder. There isn’t much, just enough to give a flavor boost. This egg salad really doesn’t have an overtly curry taste. I used curry powder because it has a fantastic combination of spices – turmeric, paprika, coriander, cumin, ginger, celery seed, and caraway… just to name a few.
I should also note that while my curry powder does say there is cayenne in it, I noticed zero spice whatsoever in this recipe. The recipe only calls for 1 1/2 t. curry powder but just wanted to note that mine did list cayenne.
For texture, there’s diced onion and celery and for a pop of freshness, cilantro. The usual cast of mayo and mustard are there too. I don’t like my egg salad overloaded with mayo so I consider my measurements to be light, just enough to lend richness and tang and bring the ingredients all together.
Are you a fan of egg salad? What do you like or dislike about it?
If you make this recipe, take a photo and share it on Instagram. Use #thesimplefoodie, I’d love to see what you make!
The Simple Foodie Egg Salad
- 6 eggs, boiled, peeled & diced (instructions below)
- 1/4 c. diced onion
- 2 large or 3 small stalks celery, diced (1/2 c.)
- 1/4 c. mayo
- 1 1/2 T. dijon mustard
- 1 1/2 t. curry powder
- pinch of salt (about 1/2 t. or to taste)
- pinch of pepper
- handful of cilantro, roughly chopped
Fill a medium-sized saucepan with cold water, add the eggs. Bring the water to a boil, turn off the heat, cover with a lid and let sit 10 minutes. While the eggs are cooking, mix up the remaining ingredients in a medium bowl. After the eggs have cooked for 10 minutes, dunk them in a bowl of ice water to stop the cooking process. Peel and dice the eggs then add them to the other ingredients. Stir until everything combines, then chill the egg salad for at least 1 hour. Serve by itself, as a sandwich or wrap, or on crackers.