You are in for a real treat if your egg salad experience is limited to the nasty options at airports and vending machines. My easy Keto Curried Egg Salad is a light and refreshing twist on the classic egg salad. It pairs perfectly with different vegetables and passes for an appetizer or a quick light lunch. Best of all, the recipe is ready in 5 minutes if you are using hard-boiled eggs.
The curried eggs recipe was born from my many experiments with curry when I lived in France. I was obsessed with curry and tried to incorporate it into various menu items. Since red and green curry were a rarity, I resorted to using yellow curry powder for this recipe. My favorite is the Spice Islands Curry Powder, which is readily available at most grocery stores. Let’s get into the details of making the delicious creamy curried eggs.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free, Paleo and Vegetarian
Table of Contents
6 Reasons To Love This Recipe
I have made this curry egg salad recipe countless times, and my family is obsessed. You may also love it for reasons like:
- A creative twist on the old-fashioned curried eggs recipe.
- The curry and egg mixture is a perfect flavor combination.
- Perfect appetizer or a chill lunch dish.
- With ready-made hard-boiled eggs, the recipe is ready in 5 minutes.
- It’s low-carb and nobody will know it!
- Good chance that none of your friends will have ever tasted something like this!
Is Curried Egg Salad Low-Carb?
Yes, traditional curried egg salads made from low-carb ingredients like eggs, mayonnaise, and spices like curry powder fit the low-carb lifestyle. This version of egg salad is low-carb as it only contains 4 g net carbs per serving. I carefully chose the ingredients so you can enjoy the salad with other meals without exhausting your daily carb allowance. If you’re wondering Is Mayo Low Carb check out the in depth article to dig into its carb content and nutrition value.
Keto Curried Egg Salad Ingredients
Get the following ingredients for this keto curried eggs recipe:
- 12 hardboiled eggs, peeled
- ¾ cup mayonnaise
- ½ cup celery, finely diced
- ½ orange bell pepper, finely diced
- ¼ cup shallot, minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon curry powder
- 1 teaspoon celery seed
- ¼ teaspoon ground ginger
- 1 teaspoon kosher salt
Ingredient Substitutions
Use these great swaps if you don’t have any of the ingredients listed above:
- Orange bell pepper: Use red or yellow bell peppers. Green bell pepper has a different flavor profile, but you can use a small amount.
- Shallot: Use the same amount of minced red onion.
- Dijon mustard: Swap with whole-grain mustard. Avoid yellow mustard as the acidity is not high enough. If all you have is yellow mustard, add ¼ teaspoon of apple cider vinegar.
- Lemon juice: Lime juice is the best alternative.
- Curry powder: Try a mix of cumin and coriander or some garam masala, but remember this is a curried egg salad!
- Celery seed: Use more minced celery for a similar flavor.
Additional Ingredients
While the ingredients listed above yield fantastic creamy egg curry salad, I sometimes love to kick up the recipe’s flavor profile with a few more optional ingredients:
- Fresh herbs: Cilantro or parsley add a nice aromatic flavor to the egg salad.
- Nuts: I like to add toasted walnuts or almonds. Use about ¼ cup and dice them well. Toast in a pan over medium heat until fragrant before adding them to the egg salad.
- Vegetables: Add diced tomatoes, radishes or jicama for a good crunch.
- Bacon: I think bacon is great in egg salad. Try my homemade bacon bits for huge bursts of flavor.
- Spice: Add diced pickled jalapeño or a pinch of cayenne pepper. I also like the fruity and spicy flavor of Aleppo peppers.
Note: The additional ingredients are optional and not part of the original recipe. Use them for flavor enhancement only.
Cooking Tools
You will need the following tools for this recipe:
- Sharp knife or egg slicer
- Measuring cups and spoons
- Mixing Bowl
- Cutting board
- A large spoon
How To Make Keto Egg Curried Salad: Complete Cooking Guide
Cooking Method
- No-cook recipe
Preparation Steps
- Gather all the tools and ingredients for the recipe.
- Boil the eggs if you don’t have ready-made hard-boiled eggs. Slice the hard-boiled eggs with an egg slicer or by hand.
- Wash and dice the bell pepper, celery, and shallots.
- Measure the ingredients.
- Add the diced celery, bell pepper, shallots, and remaining ingredients to a mixing bowl. Mix well.
- Transfer to a serving dish and serve immediately.
Note: Add 15 minutes to the recipe’s cooking time if you don’t have hard-boiled eggs.
Step 1: Slice the hard-boiled eggs in half and place them in a large mixing bowl.
Step 2: Add diced celery to the mixing bowl with the sliced hard-boiled eggs.
Step 3: Add chopped red bell peppers to the mixing bowl.
Step 4: Add mayonnaise, curry powder, and other seasonings to the mixing bowl. Mix all the ingredients together until well combined.
💡 My Pro Tip
Hard boiling eggs is for the birds! I can’t tell you the number of times I have made bad batches of hard-boiled eggs. Dark rings around the egg yolks, or messily peeled… Thousands of batches at the catering company and cooking school come to mind. Whether the difficulty lies in peeling or cooking time, a lot goes into making a good hard-boiled egg.
My tip for the day is to skip it all and save yourself time and frustration by buying pre-made hard-boiled eggs from the cooler section at your local grocery store. They are perfectly cooked, peeled, and already chilled, ready to be added to any of your egg recipes.
Here’s how to boil eggs for egg salad if you cannot access pre-made hard-boiled eggs: Add eggs to a pot. Cover with water about an inch higher. Bring to a boil. Remove from the heat and let sit for 12 minutes. Run under cold water for 3-5 minutes or put in an ice water bath until cooled. If your eggs are not cold enough when making the low-carb curried egg salad, go on with the recipe and put it in the freezer for 20 minutes uncovered. Stir and test to see if it is nice and cold.
⏲️ Time-Saving Tips
- Buy pre-made hard-boiled eggs and slice everything beforehand to shorten your prep time.
What To Serve With Keto Curried Egg Salad?
Keto curried egg salad pairs well with various veggies like diced or sliced tomatoes topped with olive oil and vinegar. Other keto dishes that go well with the salad include:
- Arugula Mushroom Salad: Serve the curried egg salad with the green arugula for a light, refreshing meal. Drizzle some zesty apple cider vinaigrette over the arugula for extra flavor.
- Lardon: The keto curried egg salad and the crispy, savory bacon are a fine pair for breakfast or brunch spread.
- Sauteed Cabbage With Bacon and Apples: The savory cabbage side dish complements the curried egg salad. Pair them for a chill lunch or lazy night dinner.
- Spicy Roasted Broccolini: The mayonnaise in the creamy curried egg salad round out the baby broccoli’s spicy flavors nicely.
Storage Instruction
- Store the leftover egg curry salad in an airtight container in the fridge for up to 5 days. The dressing may start to run because the eggs will continue to release moisture. Pour out the running dressing and add some more mayonnaise and a touch of curry powder to refresh the recipe.
Conclusion
Keto Curried Egg Salad is a fantastic break from regular egg recipes. It is a perfect appetizer when served with sliced tomatoes and a drizzle of olive oil, salt, and vinegar. Or eat it as a light, refreshing lunch, on a bed of arugula. The recipe is quick and super-easy. It is ready in less than 20 minutes if you boil the eggs yourself and 5 minutes if you use pre-made hard-boiled eggs.
I hope you love the huge flavors in the curried egg salad as much as I do. Try it and share your thoughts and experience in the comments below. You can also find us on Facebook or Instagram.
Other Delicious Egg Recipes To Try:
Want to try more unconventional egg recipes? Check out these top-rated options:
FAQs
Yes, while mayonnaise adds extra creaminess to a curried egg recipe, you can do without it.
Yes, a curried egg salad sandwich made with low-carb ingredients fits a low-carb diet. Swap regular bread for low-carb alternatives like lettuce wraps.
The curried egg remains fresh and safe to eat if stored in an airtight container in the refrigerator for 3-5 days.
Low Carb Curried Egg Salad Recipe
Ingredients
- 12 hardboiled eggs peeled
- ¾ cup mayonnaise
- ½ cup celery finely diced
- ½ orange bell pepper finely diced
- ¼ cup shallot minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon curry powder
- 1 teaspoon celery seed
- ¼ teaspoon ground ginger
- 1 teaspoon kosher salt
Instructions
- Gather all the tools and ingredients for the recipe.
- Boil the eggs if you don’t have ready-made hard-boiled eggs. Slice the hard-boiled eggs with an egg slicer or by hand.
- Wash and dice the bell pepper, celery, and shallots.
- Measure the ingredients.
- Add the diced celery, bell pepper, shallots, and remaining ingredients to a mixing bowl. Mix well.
- Transfer to a serving dish and serve immediately.
Notes
- If you don't have hardboiled eggs, add 15 minutes onto the time for this recipe. Here's what you do: add eggs to a pot. Cover with water plus 1" additional in the pot. Bring to a boil. Remove from the heat and let sit for 12 minutes. Run under cold water for 3-5 minutes or until cooled.
- I used homemade mayo for the recipe, which has no sugar or other added stuff in it. It's easy to make- but it's entirely up to you whether to use homemade or store bought.
- If your eggs aren't quite cold when you start making my low carb curried egg salad, go ahead and make the salad... then put into the freezer for 20 minutes uncovered. Stir and test to see if it is nice and cold.
- This is not a "make ahead" kind of thing. If you put this in the fridge overnight, you'll wake up to cold curried egg soup. The only way to bring it back to life is to drain out the water and add in more mayo with some curry mixed in.
- If you don't have orange bell peppers, the yellow or red will work just fine. The green imparts a really strong flavor which I tend to avoid in recipes like this.
- No celery seed? No problem. Just add in a bit more celery.
- Go ahead and substitute red onion for the shallot if that is all you have on hand.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
Hi Scott, I just loved your recipe! Thank you so much for sharing it. I’m planning to cook this for my family’s dinner tonight. However, I have a question: Can I use the Avocado in this recipe as recommended in this recipe [https://iketomom.com/keto-egg-salad/]?
Please let me know. Thank you, and I’m looking forward to your response!
Hi- I just tried to email you back but it came back as undeliverable… so here’s what I wrote: I think that you could add avocado into the egg salad. It looks great in the recipe that you shared. The only suggestion I have with adding avocado to egg salad is to make sure that you don’t mix it too much (or at all if possible). The avocado tends to make the salad much heavier when it is broken up and mixed in. Maybe just add it on top or find slightly firmer avocados…
Hope this helps and thank you for reading too!
Scott