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.

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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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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15 Comments / Reviews

No ImageCurried Egg Salad with Mango Chutney

Did you make it? Rate it!

  1. Catherine

    Great idea. I wonder what it would be like with garlic chutney? I have some and will try. I like to add mango chutney to chicken salad to make Coronation Chicken.

  2. Shirin

    I made this in a pinch for a dinner and everyone devoured it! Thank you for the recipe!



    Yum, me and my boyfriend made this yesterday and served on wheat toast rounds as you suggested. Delicious, savory, sweet, and spicy, and of course creamy. Thanks again Elise, you hit a home run with this one.

  4. Bucky

    Just made these. Mixed results. There might be a typo in the recipe. I would recommend starting with 1/4 cup of chutney instead of the 1/2 called for. I made it according to directions and it was a runny mess (all I had on hand was Major Grey’s). Luckily, I had boiled an extra three eggs so I added those and adjusted everything else accordingly. Still a little runny but much better. I tend to like a fairly stiff egg salad.

    The flavors are GREAT. I will definately make this again. Be sure to make ahead to give the spices and flavors time to come together.

    Interesting. I made my own mango chutney from scratch and both times I made this recipe I didn’t have trouble. I would say, add chutney to taste, depending on the brand/type of chutney you are using. It shouldn’t be runny, that’s for sure. ~Elise

  5. rebecca h.

    My mum always put curry powder and a little fresh mint in her egg salad. The fresh mint is sooo good!

    Love the mint idea, thanks! ~Elise

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Curried Egg Salad with Mango ChutneyCurried Egg Salad with Mango Chutney