Total Time
Prep 0 mins
Cook 15 mins

I was looking around for a curried egg salad recipe and couldn't find one that I I made my own! The addition of the sriracha sauce and green onion gives it a distinctly "ethnic" flavor and is a nice variation from your typical, boring egg salad. This is my new favorite recipe! Would be delicious made into little sliders for a brunch. I rarely/never measure, so this is my best estimation of amounts.

Ingredients Nutrition


  1. Boil and peel eggs. Slice, chop, or mash up the eggs- however you like it.
  2. Mix all ingredients together and chill in the fridge until you're ready to eat.
  3. Serve on lightly toasted bread with the usual sandwich accoutrements (lettuce, tomato).
Most Helpful

Loved this! I cut the recipe down in half and served it as an appetizer on whole grain crackers. I didn't have the green curry paste so substituted red curry paste instead. Because we enjoy the heat I doubled the sriracha sauce. It was excellent! This is going to be made again...Thanks for posting. Made for Spring PAC 2011.

teresas March 13, 2011

This was a quick & easy lunch. I am normally not a big fan of egg salad, but my family requests it sometimes. I made a half recipe of this curry version mainly for myself to go along with the standard recipe for them, but they were loving this one too. I served on thin slices of toasted pecan bread loaded with frisee. Orange wedges on the plate added a nice contrast. Made for Spring 2010 Pick A Chef.

Susie D April 12, 2010

This was egg-cellent! ~groan~ :) I love curry and I love egg salad so this recipe was a No-Brainer for me! Very nice change from standard egg salad, flavour were fantastic together. Made for Spring PAC 2010.

The_Swedish_Chef April 11, 2010