Curried Egg Salad with Mango Chutney

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

  • 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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  • Shirin

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


  • 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.


    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.

  • 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

  • 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

  • Jen

    I’m not going to lie. I was a little terrified when I was making this, just because the idea of egg salad and mango chutney sounded so…weird, but I had a bunch of eggs left over from Easter, so I thought why not?

    It turned out to be excellent, and I’m not a big egg salad person. The spices work really well with the eggs and chutney, and I love the subtle heat from the cayenne. Blows plain egg salad out of the water!

  • Celeste

    Also nice on this–currants and/or sliced almonds. A restaurant our family loves serves this egg salad on warmed pita. Thanks, Elise.

  • Meister @ The Nervous Cook

    I can’t believe it’s never occurred to me to add pizzazz to egg salad with curry—what a simple, brilliant twist on the already delicious!

    I bet a little dill would really sweeten the deal, and I agree with KariVery above: This would taste heavenly on warm naan.

  • KariVery

    To keep the Indian theme, perhaps you could spread some on some Naan that’s been toasted in the oven for a few minutes? Sounds good to me! Think I’ll try it.

  • Sandman

    I’ve put curry in egg salad many times, but never thought of mango chutney. Tried it for lunch today and it was great! I did up the cayenne considerably, but that’s just personal taste.

  • 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!

  • 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!

  • 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

  • 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

  • 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!