A Curried Egg Salad works in all seasons and at any event. Serve it as part of an elegant lunch buffet, as a sandwich filler, or a light snack. It's vegetarian, gluten-free, and you can throw it together in minutes.
We make curried mayonnaise with yogurt and mango chutney and drape it over the boiled eggs before garnishing it with toasted, flaked almonds, spring onions, and fresh coriander leaves. This rich yet refreshing buffet lunch recipe is perfect for vegetarian guests and works well alongside its sister recipe, classic Coronation Chicken.
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📖 Ingredients List
- Eggs - We need to hard boil the eggs for the curried egg salad. I like a jammy egg, but it is not always safe for everyone to eat.
- Curry paste— You will need to fry the paste to cook the spices and get the most out of them. You can also use curry powder, but you will need to add more oil to the pan while cooking it.
- Yogurt—I use a mixture of equal parts yogurt and mayonnaise. Adding plain Greek yogurt gives the dish some vital acidity and prevents it from becoming too rich, which is a risk with eggs.
- Mayonnaise—Try to avoid low-fat mayonnaise, as it lacks flavor.
- Mango chutney - This sweetens the sauce and gives a tropical edge that really lifts everything else.
- Lime—Citrus brightens all the flavors. You can also use lemon juice, but I prefer lime juice with the flavor profile of this easy egg salad.
- Flaked almonds - Toasted almonds give the dish some extra texture and nutty flavors.
- Spring onions - These add fresh onion flavor and a splash of green color.
- Fresh coriander (cilantro) — Coriander is one of the most common herbs used in curries, and it works so well as a garnish on coronation eggs. You can use both the stem and leaves, they both have flavor.
- Salt and pepper
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make curried egg salad.
👩🏼🍳 Instructions
Bring a large saucepan of water to the boil and add the eggs. Boil for 10-12 minutes, then drain and allow to cool before peeling and cutting into quarters.
In a frying pan, dry fry the flaked almonds until browned, then remove to a plate. Add a teaspoon of oil to the same pan and fry the curry paste for a few minutes until fragrant, then transfer it to a mixing bowl. Mix in the yogurt, mayonnaise, lime juice, and mango chutney, and season to taste.
Spread the curry sauce onto a serving platter and arrange the hard-boiled eggs on top. Garnish with a bit more of the sauce, the toasted flaked almonds, the chopped spring onions, and the chopped coriander leaf.
🌟 Top Tip
To peel an egg, tap and gently roll it on the counter to break the shell before using the pads of your fingers to remove it.
👩🏼🍳 Chef's Tips & Serving suggestions
I allow two eggs per person as a main dish. You can also chop the eggs up small using a potato masher and then combine them with the curried mayonnaise sauce and this works well if you are making sandwiches! This dish works really well alongside a pickled cucumber and dill salad.
🍷 Wine pairing for curried eggs
You will need something to cut through the richness of the eggs and sauce and work with the aromatic curried flavors. I'd serve a Gewürztraminer or Grüner Veltliner with this easy curried eggs recipe. Read more basic food and wine pairing tips here.
❄️ Storage & Freezing
Store any leftover curried eggs salad in the fridge in an airtight container. Do not freeze this recipe.
🥣 Equipment
Boil the eggs in a large Saucepan, and toast the almonds and curry paste in a Frying pan. Combine the curried sauce ingredients in a large mixing bowl using a spatula.
❓Recipe FAQ
Boil eggs for 10-12 minutes for a hard boil.
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If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Curried Egg Salad (Coronation Eggs)
Equipment
- 1 Saucepan
Ingredients
- 16 eggs
- 1 teaspoon cooking oil
- 2 tablespoon curry paste
- 3 tablespoon mango chutney
- 190 grams (⅔ cup) plain yogurt e.g., Greek yogurt
- 190 grams (⅔ cup) mayonnaise
- 2 spring onions /salad onions
- 4 tablespoon flaked almonds
- 4 tablespoon coriander leaves /cilantro
- salt and pepper
Instructions
- Hard boil the eggs in a large saucepan for 10-12 minutes, then drain and allow to cool.
- Place a frying pan over medium heat and dry fry the flaked almonds until browned. Remove to a plate to cool.
- Add a teaspoon of oil to the now empty pan and then fry the curry paste for a couple of minutes until fragrant.
- Mix the cooked curry paste with the mayonnaise, yogurt, lime juice, and mango chutney.
- Peel the eggs and cut them into quarters.
- Spread most of the curry sauce on a serving platter and arrange the boiled eggs on top. Garnish with the toasted flaked almonds, and chopped spring onion and herbs.
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