Curry and onion powder add an exotic heat to traditional egg salad, making it fit for an everyday breakfast, lunch, or elegant brunch.
This post is in partnership with McCormick.
Your Favorite Egg Salad Just Got a Flavor Makeover!
At our house, it’s a field day — make that a week! — of delicious egg-based meals post-Easter bunny bash.
I normally transform all of those hard-boiled Easter eggs into my favorite 4-ingredient egg salad (although I feel weirdly guilty about it, for some reason!), but this year I’m spicing things up by making a curried egg salad instead.
My preference for traditional egg salad calls for yellow mustard added to the mayo. But with this recipe, I’m kicking it up and substituting the mustard with McCormick’s Hot Madras Curry Powder. To round out the flavor I also added a touch of McCormick Onion Powder with a bit of kosher salt and freshly ground black pepper.
While this curried egg salad sandwich makes a grand spectacle of a leftover meal, if you choose to serve it open face it’s totally fitting for a fancy brunch presentation or potluck, too. That’s the thing about eggs. Unlike your unkempt teenager, you can take them just about anywhere.
Enjoy!
The Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Hard-boiled eggs — Here’s my foolproof method for making easy-peel hard boiled eggs every time.
- Mayonnaise or Miracle Whip — I’m the mayo fan in the family, while my husband and daughter prefer the sweeter Miracle Whip. For this recipe, you can take sides too, and choose whatever tickles your tastebuds.
- McCormick Hot Madras Curry Powder — The difference between Madras curry powder and regular curry powder is the heat. Madras is a bit hotter, so if you are using regular McCormick curry powder instead, add more to taste in ¼ teaspoon increments.
- McCormick Onion Powder — Adds savory depth to the egg salad.
How to Make Curried Egg Salad Sandwiches
- Boil, peel, and mash the eggs. After uniformly slicing the eggs with my egg slicer, I gently mash them a bit more with a long-tined fork. Some people like big chunks of egg in their salad but I prefer a more uniform bite. It’s your salad. You choose.
- Add creaminess and flavor. I suggest mixing together the mayo and spices in a separate bowl before adding them to the mashed eggs. This prevents the eggs from being overworked until they’re more of an egg paste (ew).
- Assemble your sandwiches. After toasting the bread (I actually love English muffins here!) I give each slice a light slather of butter. It adds just a bit of sweetness and keeps the bread from becoming soggy. My husband puts on another slather of Miracle Whip, but in my opinion, I think that’s just too much mayo-ey taste.
Heidi’s Tip: I topped these sandwiches with a mix of beautiful, fresh, and seasonal watercress, and radish sprouts. Both have a slight bite and heat which is the perfect texture balance for the curried egg salad. You could try arugula or even a nice red leaf lettuce if you prefer, instead.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Curried Egg Salad Sandwich Recipe
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise
- ½ teaspoon McCormick Gourmet Hot Madras Curry Powder
- ¼ teaspoon McCormick Gourmet Onion Powder
- ¼ teaspoon kosher salt and freshly ground black pepper
- 8 slices english muffin bread , (4 slices if serving open face)
- 2 tablespoons butter , if desired
- Watercress leaves and radish sprouts for garnish
Instructions
- Place the eggs in a saucepan and fill with water to cover the eggs by ½ inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.
- Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.
- In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.
- Mix the curry mayonnaise into the mashed eggs and season to taste.
- Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.
Nutrition
Sides to Make It a Meal
- Potato chips, tortilla chips, pita chips, or crudités
- Baked Garlic Fries
- Mixed Berry Salad
- Zucchini Fritters
- Arugula Salad with Shaved Parmesan
- Roasted Asparagus or Sweet Potatoes
More Mayo-Based Potluck Salads You’ll Love
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This post was sponsored by McCormick. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Alison
Steam the eggs. They peel perfectly every time. This is especially important if they are freshly laid farm eggs. Steaming separates the membrane from the white and prevents messy peeled eggs.
Bring some water to the boil. Place steamer with eggs over pan. Cover with lid and steam for 15 mins. Once done, place in bowl of cold water until cool enough to handle. Peel and enjoy your eggs.
Joeee
Great.
Robert Smith
Today, I am tired to visit your blog. Because I have already read many of your posts. Thanks again