This tuna salad with egg is quick, flavorful, and made with just a few simple ingredients. Tuna and hard‑boiled egg paired with curry powder create a bright, savory combination that’s perfect for crackers, sandwiches, or a lettuce‑topped salad.
Ideal for a speedy lunch or an easy appetizer. Serve it on crackers for a party, spoon it onto bread for a satisfying sandwich, or pile it on fresh greens for a light meal.
I often make this curried tuna and egg salad for a quick, nourishing lunch. It’s high in protein, filling, and comes together in minutes—great for busy days when you want something tasty without fuss.
This recipe began as a simple tuna-and-egg salad. As I started using more curry in my cooking, I added a touch to this mix and loved the new flavor dimension. It’s become a favorite for good reason.
No need to fuss—this salad is delicious as is, but it’s easy to dress up if you like. Whether kept simple or garnished for guests, it’s always satisfying.
More Appetizers to Love
- Chorizo‑Stuffed Mushrooms
- Cheese Ball with Bacon
- Southern Deviled Eggs with Bacon
- Sweetcorn Fritters with Bacon & Garlic Dipping Sauce
- Cream Cheese Sausage Balls
📋 Recipe
Curried Egg Salad With Tuna
Print
Pin
Rate
Ingredients
- 2 large eggs, boiled and peeled
- 5 ounces canned tuna, drained
- 2 tablespoons mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon curry powder
Instructions
-
In a medium bowl, mash the boiled eggs until they are broken into small pieces.
-
Add the drained tuna, mayonnaise, salt, pepper, and curry powder. Stir until ingredients are well combined and the texture is creamy but still slightly chunky.
-
Serve immediately or refrigerate in a covered container for up to 3 days. This recipe yields about 1 cup, enough for roughly 20 crackers.
-
You can also serve it as a sandwich filling or spoon it over a bed of lettuce (makes about two salad servings).