Curried egg salad




Prep Time


Cook Time

Another of my children’s favourites, this makes a brilliant lunch or picnic dish.



For the curried egg salad

  • 150g bacon — finely diced
  • ⅔ cup mayonnaise
  • 2 teaspoons curry powder
  • ½ teaspoon sugar
  • ⅛ teaspoon ground ginger
  • Salt and ground black pepper, to taste
  • 1 rib celery — sliced
  • 1 spring onion — chopped, plus extra to garnish
  • 8 hard-boiled eggs — peeled


For the curried egg salad

  • Heat a little oil in a pan over a medium-high heat and fry the bacon until golden brown. Set aside.
  • Combine the mayonnaise, curry powder, sugar, ginger, salt and pepper in a large bowl.
  • Add the celery and spring onion and toss to coat.
  • Cut the hard-boiled eggs into quarters lengthwise, add to the salad and stir gently to combine.
  • To serve, transfer to a serving platter and top with the diced bacon and extra spring onion.