This Curried Egg Salad with Chickpeas is super flavorful and goes so well with a buttery croissant! You can make a big batch and enjoy for lunch throughout the week!
The cool weather always has me craving curry flavored dishes so today I whipped up this Curried Egg Salad with Chickpeas and it is so delicious! The curry flavor shines through but you can still tell it’s a classic egg salad sandwich.
If you don’t have a lot of eggs on hand but still want egg salad, adding chickpeas is a great way to bulk things up. Another reason I love this recipe is because instead of just chopping up the eggs, I mash the yolk separately to make a thick and creamy dressing. I will never make egg salad another way!
Curried Egg Salad with Chickpeas Recipe Ingredients
- Hard-Boiled Eggs – It’s really easy to make your own hard-boiled eggs, but these days you can also buy hard-boiled eggs at the grocery store that are already peeled. For my hard-boiled eggs: add eggs to a small saucepan and cover with cold water. Place over medium heat and bring to a boil. Boil for 3 minutes and then turn the heat off. Let eggs sit covered for about 10 minutes. Next, run the eggs under cold water and submerge in ice water for at least 10 minutes. Peel and use!
- Chickpeas – I used one can of chickpeas that I rinsed, drained and mashed with a fork. You could also use white beans instead if you prefer.
- Green Onion – I diced up some green onions (scallions) but you could also use chives, regular onion or another fresh green herb of your choice.
- Mayo – I used vegan mayo because that’s what I had on hand but any mayonnaise would work. You could also mash up some avocado in place of the mayo if you want!
- Dijon Mustard – I used dijon mustard but I’ve seen other egg salad recipes using yellow mustard, so just use what kind your prefer.
- Curry Powder – The curry powder is what makes this egg salad so good! I use regular yellow curry powder that you can buy in a jar in the spice aisle. You don’t need much but it’s an important ingredient.
- Garlic Powder – I added in 1/4 teaspoon of garlic powder because I love garlic but didn’t want to overpower the egg with fresh garlic. It can easily be omitted if you don’t have any though.
- Salt and Pepper – To taste.
How To Make The Best Egg Salad Recipe!
I recently saw someone make their egg salad dressing by mashing the egg yolks and then mixing them with the mayo and mustard. I just had to try that method and it worked so well!
- Make your hard-boiled eggs. If you don’t know how to make them, see my instructions above!
- Add the chickpeas to a bowl and mash with a fork. You can mash them as smooth or rough as you prefer.
- Once eggs are cooled, peel them and separate the yolks from the whites. Chop up the whites and add them to the bowl with the chickpeas. Add the green onion and mix everything together.
- Add the yolks to a medium sized bowl and mash them with a fork. Next, add in the mayo, mustard, curry, garlic powder, salt and pepper. Mix everything together using a large spoon and try to mash down as much of the egg yolk as you can so it creates and nice creamy sauce.
- Pour the egg/chickpea mixture into the bowl with the dressing and mix everything together. Give it a taste and add extra seasonings if desired. I added my egg salad to a croissant with some fresh arugula and it was delicious!
Egg and Chickpea Salad Frequently Asked Questions
- Is this recipe vegan? No, it uses eggs. The egg yolks help make the sauce so it can really be veganized, but you could omit the eggs and add in another can of chickpeas and just use vegan mayo and mustard for the dressing.
- Is this egg salad gluten free? Yes, the egg chickpea salad itself is gluten free. If you want to make a sandwich, just make sure to use gluten free bread.
- How long will the curried egg chickpea salad stay good in the refrigerator for? If you store it in an airtight container it should last 3-4 days.
- Can I add other ingredients to the egg salad? Yes! I did this recipe super simple but it would be great with other ingredients like: celery, red onion, fresh dill or taragon, pickles or relish or anything else you like!
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Vegetarian Sandwich Recipes?
Avocado Pesto Chickpea Sandwiches
Curried Chickpea Salad Sandwiches
Tofu and Chickpea BBQ Sandwiches
PrintCurried Egg Salad with Chickpeas
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
This Curried Egg Salad with Chickpeas is so flavorful and delicious! It makes the best sandwiches!
Ingredients
- 6 hard boiled eggs, peeled
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup thinly sliced green onion
- 1/2 cup mayonnaise
- 1–2 tablespoons dijon mustard
- 3/4 teaspoon yellow curry powder
- 1/4 teaspoon granulated garlic
- Salt and black pepper, to taste
Instructions
- Make your hard-boiled eggs. If you don’t know how to make them, see my instructions above!
- Add the chickpeas to a bowl and mash with a fork. You can mash them as smooth or rough as you prefer.
- Once eggs are cooled, peel them and separate the yolks from the whites. Chop up the whites and add them to the bowl with the chickpeas. Add the green onion and mix everything together.
- Add the yolks to a medium sized bowl and mash them with a fork. Next, add in the mayo, mustard, curry, garlic powder, salt and pepper. Mix everything together using a large spoon and try to mash down as much of the egg yolk as you can so it creates and nice creamy sauce.
- Pour the egg/chickpea mixture into the bowl with the dressing and mix everything together. Give it a taste and add extra seasonings if desired. I added my egg salad to a croissant with some fresh arugula and it was delicious!
Notes
*Some curry powder can be a little spicy. If you don’t cook with curry powder often, make sure to taste it beforehand.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: American
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