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No-Mayo Curry Egg Salad Recipe

Brighten up brunch with a fresh departure from deviled eggs. No-mayo curry egg salad with crunchy bits of radish and healthy avocado oil, elegantly served on endive, is sure to be a hit.

Recipe courtesy Priscilla Willis of She's Cookin'.

Servings: 6

Active time: 10 minutes

Total time:

Light and Healthy recipe


  • 2 Davidson's Safest Choice® pasteurized egg(s), hard-boiled
  • 1/8 tsp freshly ground Himalayan Pink Salt (or sea salt)
  • 2 Tbsp avocado oil, divided use
  • 1 tsp curry powder
  • 2 radishes, thinly sliced
  • 2 heads endive


  1. Slice two hard boiled eggs in half. Remove yolks into a small bowl and crumble with a fork. Chop the egg whites and reserve.
  2. Mix one tablespoon avocado oil with one teaspoon curry powder. Gently mix in with the egg yolks.
  3. Thinly slice the radishes using a mandolin or sharp knife. Save slices from one radish for garnish and chop the second radish for the salad.
  4. Gently mix in the egg whites, chopped radish, Himalayan Pink salt, and one tablespoon avocado oil to the yolks.
  5. Top endive leaves with a teaspoon of egg salad and garnish with radish slices.


You can purchase Safest Choice™ hard boiled eggs and eliminate any cooking time!

  • I used the leaves of one red and one white endive. Inner leaves of hearts of romaine or butter lettuce can be substituted as well.
  • If you prefer creamier egg salad, increase the amount of avocado oil.
  • Recipe is easily doubled or tripled.

Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 100
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 1g (5% DV)
Trans Fat 0g
Cholesterol 60mg (20% DV)
Sodium 60mg (3% DV)
6g (2% DV)
Dietary Fiber 5g (20% DV)
Sugars 1g
Protein 4g
Vitamin A 70%
Vitamin C 20%
Calcium 10%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.