Not Your Grandmas Egg Salad Curried Egg Salad with Shrim
Elevate your lunch game with this bold and exotic twist on a classic egg salad—meet "Not Your Grandma’s Egg Salad: Curried Egg Salad with Shrimp." This recipe brings an irresistible fusion of flavors, blending creamy Greek yogurt and mayonnaise with aromatic curry powder and turmeric for a luscious, tangy base. Tender shrimp and perfectly cooked eggs add a protein-packed punch, while celery, green onions, and fresh cilantro provide a satisfying crunch and vibrant freshness. Finished with a drizzle of lemon juice and a hint of Dijon mustard, this dish is a symphony of savory and zesty notes. Perfect as a sandwich filling, atop crisp greens, or served with crackers, this curried egg salad is a quick yet gourmet option ideal for weekday lunches or casual gatherings. Ready in under 30 minutes and packed with unique ingredients, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 200 grams shrimp (peeled, deveined, cooked)
- 3 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 teaspoon curry powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon Dijon mustard
- 0.5 cup celery (finely chopped)
- 2 stalks green onions (sliced thin)
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and add just enough water to cover them. Bring the water to a boil over medium-high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 9-12 minutes. Afterward, transfer the eggs to an ice bath to cool completely for about 10 minutes.
While the eggs are cooling, chop the cooked shrimp into small bite-sized pieces.
Peel the cooled eggs and chop them into cubes. Set aside.
In a large mixing bowl, combine mayonnaise, Greek yogurt, curry powder, turmeric, Dijon mustard, and lemon juice. Stir until smooth.
Add the chopped celery, green onions, and cilantro to the bowl. Mix well to evenly distribute the ingredients.
Fold in the chopped eggs and shrimp, being careful not to mash the eggs too much. Stir gently until everything is coated in the creamy curry sauce.
Season with salt and black pepper to taste. Adjust seasoning if needed.
Transfer the egg salad to a serving dish and garnish with a sprinkle of paprika, if desired, for an added pop of color.
Serve immediately as a sandwich filling, in a wrap, atop a bed of greens, or with crackers. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1555 mg | 518% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1297 mg | 28% | |
*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.
