Curried Egg Salad with Mango Chutney

Simple egg salad, spiced up with curry and mango chutney. Great on toast!

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated December 14, 2024
Elise Bauer
Curried Egg Salad with Mango Chutney
Elise Bauer

Ah, egg salad. Is there anything easier or more unpretentious? Chop up some hard-boiled eggs, add a little mayo, and voilà! Instant sandwich filling. Or salad fixings. Add some chopped celery for crunch, and maybe some chopped chives or green onions for, hmm, for something green!

One of the easiest things to do with egg salad is to add some curry powder. Hard-boiled eggs and curry? They were made for each other.

Curried Egg Salad with Mango Chutney
Elise Bauer

Now if you really want to take the salad up a notch further, try this trick. Add some mango chutney. The sweet and sour from the chutney along with the spiciness from the curry, and our little egg salad is ready for a Bollywood premier.

Looking for an easy and interesting tea sandwich or appetizer for brunch? Spread a little of this curried egg salad onto bread or toast rounds.

Curried Egg Salad with Mango Chutney

Prep Time 15 mins
Total Time 15 mins
Servings 4 full servings
Cook Mode (Keep screen awake)

Ingredients

  • 6 large hard-boiled eggs*, peeled

  • 1/2 cup mango chutney

  • 1 1/2 teaspoons yellow curry powder

  • 1/4 teaspoon salt

  • 1 tablespoon mayonnaise

  • 1 tablespoon chopped chives, green onions, or shallots

  • 1/4 cup minced celery

  • Dash of cayenne, more to taste

  • Freshly ground black pepper to taste

  • 8 slices bread (use gluten-free bread or serve with lettuce for a gluten-free option)

Method

  1. If serving the egg salad on toast, or toasted rounds, start preparing the toast with the sliced bread while you prep the other ingredients.

  2. *To hard-boil eggs, place eggs in a medium saucepan and cover with at least an inch of water. Bring to a boil, remove from heat, cover, and let sit for 10-12 minutes. Rinse in cool water to stop the cooking.

    Roughly chop the peeled, hard-boiled eggs and put them into a medium-sized serving bowl. Use the tines of the fork to press against the cooked egg pieces to break them into smaller pieces.

  3. Add the mango chutney, yellow curry powder, salt, mayonnaise, chives, celery, black pepper, and cayenne to the eggs. Mix until well combined.

  4. Serve the curried egg salad on lettuce for a salad, or on sliced bread or toast for sandwiches. If making appetizers, use a biscuit cutter to cut out rounds on either plain sliced bread or toast, then spread the egg salad over the rounds.

Curried Egg Salad with Mango Chutney
Elise Bauer
Nutrition Facts (per serving)
344 Calories
13g Fat
43g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 344
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 16%
Cholesterol 281mg 94%
Sodium 515mg 22%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 8%
Total Sugars 20g
Protein 14g
Vitamin C 6mg 31%
Calcium 129mg 10%
Iron 3mg 17%
Potassium 254mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.