Curried Egg Salad with Mango Chutney


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

Photography Credit: 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

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 Recipe

  • Prep time: 15 minutes
  • Yield: Makes 4 salad or sandwich servings, or 32 appetizer rounds.


  • 6 hard boiled eggs*, peeled
  • 1/2 cup mango chutney
  • 1 1/2 teaspoons yellow curry powder
  • 1/4 teaspoon salt
  • 1 Tbsp mayonnaise
  • 1 Tbsp 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 gluten-free option)

* 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, let sit for 10-12 minutes. Rinse in cool water to stop the cooking.


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 Roughly chopped 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.

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Curried Egg Salad with Mango Chutney

Showing 4 of 15 Comments / Reviews

  • LimeCake

    Who doesn’t love a good egg salad? If I don’t have mayo on hand, I sometimes use plain yogurt. Healthier, yes, but no less delicious. Love adding curry powder like you’ve done here. Yum!

  • sue

    How did you know I was planning to make egg salad tea sandwiches for our Mother’s Day tea? I was going to use your other recipe that adds a little curry powder, but this is just the added touch to lift the sandwiches out of the ordinary. Sometimes I think you read my mind, Elise.

    Elise read mind does not. Follow the force she does. ~Elise

  • Melzor

    Curry powder in egg salad?! Brilliant, I say!! This is a must-try situation. I’ve put wasabi in egg salad before, and that is also very killer.

    Wasabi? Sounds like the starting of a punk version of green eggs and ham. ~Elise

  • LadyJ

    Mmm…I love curry! My bf makes fun of me because I put in just about everything. My personal favorite use is like this one, but for chicken salad – with cranberries, some of those honey-roasted slivered salad almonds, and bok choy instead of celery (I have to admit – I Hate Celery.) I haven’t tried it on egg salad yet, but I’ve got plenty of hard-boiled eggs around now, so maybe I will!

  • Colleen Mc.

    LOVE this recipe. I make one similar! A few other options/alternatives:

    Use fat free greek yogurt instead of Mayo if you don’t like mayo.

    Garnish with Cilantro. So delishous!

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