This Curried Egg Salad with Chickpeas is super flavorful and goes so well with a buttery croissant. Make a big batch and enjoy it 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 tell it’s a classic egg salad sandwich.
If you don’t have a ton 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 that instead of just chopping the eggs, I mash the yolk separately to make a thick and creamy dressing. I’ll 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 you can also buy them peeled at the grocery store. Add eggs to a small saucepan and cover with cold water for my hard-boiled eggs. Place over medium heat and bring to a boil. Boil for three 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 instead of the mayo if you want.
- Dijon Mustard – I used Dijon mustard, but I’ve seen other egg salad recipes using yellow mustard, so use whatever kind you 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 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.
Why Your Body Will Love This Egg Salad
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
- Eggcelent for the whole body – Eggs are whole-food powerhouses that are healthy and filling. While low in calories, eggs are an incredible source of protein and contain vitamins B12, A, B6, D, selenium, iron, riboflavin, choline, calcium, zinc, and folate. They’re great for the immune system, skin, heart, brain, and eye health. Egg yolks contain lutein and zeaxanthin, antioxidants that help reduce the risk of muscular degeneration and cataracts as we age.
How To Make The Best Egg Salad Recipe!
I recently saw someone make their egg salad dressing by mashing the egg yolks and mixing them with the mayo and mustard. I just had to try that method, and it worked so well!
- Make your hard-boiled eggs. See my instructions above if you don’t know how to make them!
- Add the chickpeas to a bowl and mash with a fork. You can mash them as smooth or rough as you prefer.
- Once the 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 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 possible to create a 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, which 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 organized, but you could omit the eggs, add 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 fresh in the refrigerator? 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 made this recipe super simple, but it would be great with other ingredients like celery, red onion, fresh dill or tarragon, 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 reply 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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