Go Back
Egg salad gets a double shot of curry paste & curry powder, fish sauce, & lemongrass - stuffed in pitas, piled into lettuce cups, or scooped up with celery!
Print Recipe

Curried Thai Egg Salad

Egg salad gets a double shot of curry paste & curry powder, fish sauce, & lemongrass - stuffed in pitas, piled into lettuce cups, or scooped up with celery!
Prep Time10 minutes
Total Time10 minutes
Course: Side Dishes
Cuisine: Thai
Servings: 4 cups
Calories: 173kcal
Author: Mountain Cravings

Ingredients

  • 1/3 cup plain nonfat yogurt
  • 1 T. lime juice
  • 1 t. fish sauce
  • 1 T. green curry paste
  • 2 t. curry powder
  • 1/2 t. salt
  • 2 celery stalks diced
  • 1/2 cup green onions chopped
  • 1/4 cup cilantro chopped
  • 2 T. lemongrass minced
  • 2 cloves garlic minced
  • 8 hard-boiled eggs chopped

Instructions

  • Whisk together yogurt, lime juice, fish sauce, curry paste, curry powder, and salt.
  • Mix in celery, green onions, cilantro, lemongrass, and garlic. Fold in eggs.
  • Serve in pitas, lettuce cups, or with celery sticks for dipping!