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!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

While the eggs are cooling, chop the cooked shrimp into small bite-sized pieces.

Step 4

Peel the cooled eggs and chop them into cubes. Set aside.

Step 5

In a large mixing bowl, combine mayonnaise, Greek yogurt, curry powder, turmeric, Dijon mustard, and lemon juice. Stir until smooth.

Step 6

Add the chopped celery, green onions, and cilantro to the bowl. Mix well to evenly distribute the ingredients.

Step 7

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.

Step 8

Season with salt and black pepper to taste. Adjust seasoning if needed.

Step 9

Transfer the egg salad to a serving dish and garnish with a sprinkle of paprika, if desired, for an added pop of color.

Step 10

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

Serving size	(710.1g)

Amount per serving	% Daily Value*
Calories	1012.4

Total Fat 67.0g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1554.6mg	0%
Sodium 2836.7mg	0%
Total Carbohydrate 23.8g	0%
Dietary Fiber 2.8g	0%
Total Sugars 3.7g
Protein 88.4g	0%

Vitamin D 240IU	0%
Calcium 331.4mg	0%
Iron 9.8mg	0%
Potassium 1297.4mg	0%

*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.

Source of Calories

Fat: 57.3%

Protein: 33.6%

Carbs: 9.1%