Let's Get Cookin'

Curry Egg Salad

Egg salad gets a facelift! This Curry Egg Salad is screaming with flavor. Perfect for lunches or a quick post-workout snack. Serve the eggs salad on a bed of greens, on top of cucumber slices or tucked into a crisp lettuce leaf.

  • Author: Stacie Hassing
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min
  • Yield: 4-5 servings 1x


  • 8 hard-boiled eggs, chopped
  • ⅓ cup shredded carrots
  • ¼ cup diced red onion
  • ¼ cup minced celery
  • 2 tbsp. fresh cilantro, chopped
  • ¼ cup dry roasted cashews, chopped
  • ¼ cup raisins
  • ¼ cup mayo
  • 1 ¼ tsp. curry powder
  • ¼ tsp. ground turmeric (optional)
  • 2 tsp. fresh lime juice
  • ¼ tsp. salt
  • ¼ tsp. black pepper


  1. In a medium bowl, mix together the mayo, curry powder, turmeric, lime juice, sea salt and pepper.
  2. Add the remaining ingredient to the bowl and mix until combined.
  3. Serve on top of a bed of greens, on top of cucumber slices or tuck salad into a lettuce wrap. May garnish with chopped green onions, cilantro, shredded carrots or cashews.


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  • Serving Size: 1/5 of recipe
  • Calories: 330
  • Sugar: 7g
  • Sodium: 400mg
  • Fat: 28g
  • Saturated Fat: 5g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 11g