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Rachael’s Curry Deviled Egg Salad

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


  • 12 hard-boiled eggs
  • 2-3 tablespoons grated onion or shallot (grated over the bowl [1] to catch the juices)
  • Salt and pepper
  • ¼-1/3 cup Greek yogurt
  • 1 large clove garlic, grated or pasted
  • ½ inch ginger root, grated or pasted
  • 1 round tablespoon yellow or Dijon mustard
  • 2 tablespoons curry powder
  • 3 tablespoons Major Grey’s chutney (Rach likes the brand Patak’s)
  • Hot sauce, to taste
  • Minced red and/or green chili peppers and chopped scallions, to garnish
  • Toast points (white toast cut corner to corner), to serve
  • Bibb or Gem lettuce leaves, sliced plum or vine tomatoes, shaved/thinly sliced white onions, and bread and butter pickle slices, to serve


Halve eggs and add yolks to a bowl [1], then chop whites coarsely and reserve. Combine the yolks with grated onion, salt, pepper and Greek yogurt using a fork. Once base has been uniformly combined and yolks thoroughly broken up, add garlic, ginger, mustard, curry powder and chutney; taste and start adding hot sauce to adjust heat. Fold egg whites back into salad. Transfer salad to serving bowl [1] and garnish with chili peppers and chopped scallions.

Serve egg salad with a platter or arranged on a serving board of toast points, lettuce, tomatoes, shaved white onions and pickles.