Curry Egg Salad

Prepare the egg salad the night or two before and you have a breakfast that’s ready in under 5 minutes. You can even make a quick sandwich or wrap to take to work, which contains all the goodness that eggs have to offer. 

Skill level: Beginner
Serves: 4
Start to Finish: 10 minutes
Prep: 10 minutes
Cook: 0 minutes


  • 6 hard cooked eggs, peeled and chopped
  • 2-3 tablespoons plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1½ teaspoons madras curry powder
  • ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper


  1. In a medium saucepan place eggs in a medium sauce pan. Add water to cover eggs by an inch. Heat over medium-high until eater begins to boil. Cover pan with lid. Remove from heat and allow to sit for 10 minutes. Pour out hot water and cool eggs by running cold water over. When eggs are cool enough to handle, peel.
  2. In a large bowl, stir together yogurt, mayonnaise, mustard, curry powder, salt, pepper and cayenne. Gently mix in eggs.

Nutrition Information (per serving)

Calories: 154
Total Fat: 11 grams
Saturated Fat: 3 grams
Protein: 11 grams
Carbohydrates: 2 grams
Sugar: 1 gram
Fiber: 0 grams
Cholesterol: 283 milligrams
Sodium: 816 milligrams