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Curried Egg Salad with Currants

If you're getting tired of your old egg salad recipe, give this curried egg salad with currants a try. Curry powder and Dijon mustard combine with scallions, plain yogurt and olive oil mayonnaise for a simple and spicy dish that will defy your expectations. This recipe is also suitable for gluten-free diets.

Serves 8
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
197 calories per serving


> 12 large eggs, hard boiled, peeled and chopped
> 1/4 cup chopped scallions, green parts only
> 1/4 cup dried currants
> 3/4 cup reduced-fat olive oil mayonnaise
> 1/4 cup non-fat plain yogurt
> 1 tbsp Dijon mustard
> 1 tbsp curry powder
> 1/2 tsp ground black pepper


In a medium bowl, combine eggs, scallions and currants.
In a small bowl, whisk together mayonnaise, yogurt, mustard, curry powder and pepper.
Stir dressing into egg mixture (depending on the desired consistency, use part or all of the dressing).


If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.

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