I always thought I didn’t really like egg salad, but this version truly converted me. I think egg salads are often too bland, just a combination of lots of mayonnaise and some gherkins. But this egg salad is a completely different story.
The curry powder adds an aromatic touch and a deep, almost golden yellow colour, while the yogurt keeps it light and fresh. The key ingredient definitely is the mango chutney: the sticky chutney gives a sweet kick and really transforms this egg salad into something special. The salad tastes good on almost anything; a sandwich, cracker, piece of baguette or some toast.
You can store the salad in the fridge for a few days, but I doubt it will last that long! Feel free to substitute chives for the spring onion, or add some mayonnaise to the yogurt mixture.
Ingredients
- 4 hard-boiled eggs
- 1/3 cup (80 ml) greek yogurt
- 1 teaspoon curry powder
- 2 tablespoons sweet mango chutney
- 1 tablespoon chopped spring onion
- salt & pepper, to taste
Instructions
- Chop the boiled eggs.
- Mix the greek yogurt, curry powder and mango chutney.
- Add the chopped eggs, spring onion and season.
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Interesting, I just read that in the 60′s it became popular for home cooks to add a touch of curry powder to their egg salad to “spice things up.” I bet it’s a yummy touch!
Everything comes back;)
Egg salad, get into my mouth right now! Delicious