Curried Egg Salad – Gluten Free

by Sharon on June 9, 2014



It’s Monday and we are keeping the “How do you #Herbamere?” theme rolling with this Curried Egg Salad.

If you missed my post last Monday, I featured the Zesty Herbamere sea salt, check out this Chipotle Black Bean Dip!

Today I’m whipping up a quick, light and easy egg salad. Well, quick and easy as long as you have hard cooked eggs in the fridge. 😉 If you are looking for a great method, check out this post. I used it for these eggs and they turned out perfectly. Nice creamy entre and no dreaded gray ring. *shudder*

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I cooked up a bunch of eggs knowing I was making this salad and I figured I could use a few extras to snack on post workout during the rest of the week. I do enjoy a nice cold egg out of the fridge on a hot day.

To add to the creamy goodness, chopped avocado and some probiotic packed Greek yogurt. That’s right. I’m going there. Triple cream!

Can I ask what’s more creamy and satisfying than opening a perfectly ripened avocado? It’s such a small window between hard as rock or mushy as hell. This one was perfect for my egg salad.

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To balance all the richness I thought “why not curry?” and curry flavours it was.

A spicy, savoury blend of curry, cumin, and dill made for some great depth and went so well with the velvety avocado and yogurt.

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To tie it all together a sprinkling of Herbamere.

This is the Original version and is a mixture of sea salt infused with organic herbs and vegetables. It pulled all of the flavours in this egg salad together.

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I scooped mine onto some toasted rye bread with some lettuce. Perfection. A great summer lunch with punch! 🙂

And, yes. I’m rhyming.

Sorry. Couldn’t help myself. 😉

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Serves 2

Curried Egg Salad – Gluten Free
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  • 4 hard cooked eggs, chopped
  • 1 avocado, chopped
  • 2 tbsp Greek yogurt
  • ¼ red onion
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • ¼ tsp dried dill


  1. Stir all ingredients together and serve on toasted breads or lettuce wraps

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{ 4 comments… read them below or add one }

Cindy @ Pick Fresh Foods June 9, 2014 at 2:42 pm
Yum, this egg salad looks delicious! I need to hunt for that herbamare. Sounds tasty.
Sharon June 10, 2014 at 9:04 am
It's quite a versatile product. More than just salt!
Meagan | July 10, 2014 at 5:05 am
Just made this for dinner. It's really nice. I think my eggs were on the small side so I really should have boiled one or two more to make it perfect. I used mayo instead of greek yogurt because I can't seem to find any greek yogurt in Korea that isn't sweet. The seasonings were a bit strong for me so I added a bit of mustard to balance it out. Great recipe. I definitely wouldn't have thought to add curry to egg salad.
Sharon July 10, 2014 at 10:21 am
Thanks so much, Meagan. I try to find a way to put curry in anything! ;) Sourcing ingredients in other countries can definitely be challenging.

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