Curried egg salad recipe

Curried egg salad recipe

Light meals are best during the summer in South Africa so that you don’t feel weighed down by food. Eggs and certain salad toppings might satisfy your need for protein and flavour. If you’re into preparing meals, you’ll love this curried egg salad with cucumber. The ingredients are easy to put together, and if you’re trying to watch your calorie intake and increase your protein intake, it’ll work out well.

Curried egg salad suggestions

Boiling an egg for 6-8 minutes in water that is already boiling is all it takes to produce a hard boiled egg. In addition, you must keep them from drying out. The beautiful silkiness comes from beating the egg yolks until they’re smooth and then mixing them with mayonnaise and butter. Curry powder amps up the flavour. Incorporating an avocado with some olive oil into this dish is a game-changer, and the ingredients are easily adaptable to your own preferences.

This curried egg salad is a great option for a light, nutritious lunch during the hot South African summer.

Curried egg salad recipe

Curried egg salad recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 8 minutes

Total time: 18 minutes


  • 8 hard-boiled eggs

  • 1-2 tbsp. butter

  • 1 tbsp. mayonnaise or salad cream

  • 1 tsp curry powder

  • salt and pepper to taste

  • ½ cucumber

  • 1 head lettuce, halved


  • Cool eggs under running water and shell them. Slice in half across, scoop out yolks carefully with a teaspoon so as not to pierce whites. Cut a sliver from each rounded end so that the egg white ‘cups’ will stand firmly.
  • Mash the yolks with the butter, mayonnaise, curry powder and salt with a fork. Taste mixture and adjust seasoning, if necessary. Pipe back into the ‘cups’, dividing equally between them.
  • Wipe cucumber, score and slice ‘turret’ style (see Quick Tip below). Wash and drain the lettuce quarters carefully. Arrange stuffed egg in the centre of a servin dish surrounded with the lettuce quarters, divided by cucumber slices.


  • Making a cucumber turret: Choose a well-shaped cucumber and cut into strips along the length. Remove alternate strips of skin
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