Curried Egg Salad with Pickled Beets

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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10 large eggs

1 tablespoon curry powder

1/3 cup mayonnaise

1 tablespoon yellow mustard

Kosher salt and freshly ground pepper

2 small celery stalks, chopped (about 1/2 cup), plus celery leaves for topping

2 tablespoons chopped fresh chives, plus more for topping

4 slices pumpernickel bread, toasted and halved

8 Boston or butter lettuce leaves

1/2 cup thinly sliced radishes

1 1/2 cups alfalfa sprouts

1 16-ounce jar pickled beets, drained and chopped


  1. Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.
  2. Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.
  3. Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.

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