Curried Egg Salad with Caramelized Onions
Transform your traditional egg salad into an irresistible dish with this Curried Egg Salad with Caramelized Onions recipe. Combining the creaminess of mayonnaise and Greek yogurt with the warmth of aromatic curry powder and turmeric, this dish is elevated to a whole new level. Sweet, golden caramelized onions add a rich depth of flavor, while a touch of honey and a splash of lemon juice perfectly balance the savory spices. Ready in just 40 minutes, this adaptable recipe serves as a creamy sandwich filling, a wrap option, or a hearty topping for fresh greens. Garnished with vibrant cilantro, it’s a protein-packed dish bursting with bold flavors and beautiful colors—ideal for lunches, picnics, or make-ahead meal prep.
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Recipe Information
Ingredients
- 6 large eggs
- 1 medium yellow onion
- 2 tablespoons olive oil
- 0.3333 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1.5 teaspoons curry powder
- 0.5 teaspoons ground turmeric
- 1 teaspoon honey
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 1 teaspoon lemon juice
Instructions
Place the eggs in a saucepan and cover them with cold water until the water is about 1 inch above the eggs. Bring the water to a boil over medium-high heat.
Once boiling, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 10 minutes to achieve hard-boiled eggs.
While the eggs rest, thinly slice the yellow onion.
In a skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown. This should take about 15-20 minutes. Remove from heat and let cool.
After 10 minutes, transfer the boiled eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
In a large mixing bowl, whisk together the mayonnaise, plain Greek yogurt, curry powder, turmeric, honey, salt, black pepper, and lemon juice until smooth.
Fold in the chopped eggs and caramelized onions into the dressing mixture until fully combined.
Taste and adjust seasoning, adding more salt, black pepper, or curry powder if desired.
Refrigerate the egg salad for at least 15 minutes to allow the flavors to meld together.
Serve topped with fresh cilantro for garnish (if using) and enjoy as a sandwich filling, in a wrap, or on a bed of greens.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.8 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 232 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
