Kitchen notes · a little help before you start
Lightened Up Curry Egg Salad
Sweet mango gives curry egg salad a particularly inviting twist, with crisp red pepper among the creamy egg whites. The curry brings a gentle savory warmth beneath the fruit. A spoonful with some mango tucked into it makes the different textures especially enjoyable together.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads · Curries
A few quick notes
1. Cool the eggs first
Let the hard-boiled eggs cool before peeling, halving and separating the hardened yolks from the whites.
2. Chop the whites finely
Finely chop the egg whites so they mix readily with the vegetables, curry and mayonnaise.
3. Mango goes in last
Stir the diced mango through the egg salad only just before serving to finish the mixture.
Get to know the ingredients
Eggs
Use the hard-boiled whites for this salad, removing the hardened yolks before chopping the whites.
Mango
Finely dice the mango so the sweet pieces distribute through the curry egg salad at serving.
Pepper
Chop the red pepper as finely as you prefer before combining it with the onion and egg whites.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Lightened Up Curry Egg Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Fold in the fruit
Mix the prepared mango into the combined egg salad just before you are ready to serve it.
A little more help as you go
Combine the curry coating
Stir the curry, salt and mayonnaise through the whites and vegetables until everything is well combined.
Onion to taste
Adjust the chopped onion within your preference so its sharper bite suits the sweet mango finish.
A few questions you might have
Are the yolks mixed back in?
No, remove the yolks and use the finely chopped whites with the vegetables and mayonnaise.
Can I leave the vegetables in larger pieces?
Chop the onion and red pepper as finely as you like before mixing the salad.
When does the pepper seasoning go in?
Season the combined egg white, vegetable and mayonnaise mixture with pepper to taste before the mango.
Is the mango cooked?
The finely diced mango is stirred into the prepared egg salad just before serving, without cooking.
Does the curry powder go on top?
Mix it through with the salt and mayonnaise so the flavor coats the whites and vegetables.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pinchofyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
