Curry Egg Salad with Roasted Grapes

Curried Egg Salad with Roasted Grapes! Rich and creamy packed with flavor and nutrition to keep your energy up throughout the day!

Egg salad are you fan? I have to admit I have only recently begun to like egg salad. I don’t know if it’s because growing up my mom didn’t like it or the smell of eggs put me off. I have started experimenting with it recently and now I am in love. This salad is filled with perfectly cooked hard boiled eggs, celery, and onion for crunch, curry powder for a punch of flavor and roasted grapes for a hint of sweetness to balance it all out.

When making hard boiled eggs I like the 8 minute method. All you need to do is fill up a pot of water bring it to a boil. Carefully add in your eggs. Set the timer for 8 minutes and when the timer goes off transfer the eggs into a bowl of ice water and peel once they are cooled. This is my go to for cooking hard boiled eggs. If you like the yolk a bit runnier 6 minutes is perfect for that.

Now on to the star of the show the roasted grapes! Have you ever eaten roasted grapes? They are so delicious. The sugars caramelize on the outside and the inside is a jammy like consistency. These really balance out the curry and eggs. Also I highly suggest you make extra because they get eaten quickly. To make the grapes heat the oven to 350’F and place washed and dried grapes on a baking sheet and roast for 30-40 minutes. Or until they are shriveled and caramelized.

I love to serve this egg salad in cabbage leaves which I find are a bit tastier and crunchier than typical lettuce. This is great to make ahead for busy work days and perfect for the new school year.

Curry Egg Salad with Roasted Grapes

Creamy and dreamy curry egg salad with roasted grapes
Course lunch, Salad, Snack
Cuisine American, Indian
Servings 4


  • 8 hard boiled eggs peeled and chopped
  • 1/2 avocado diced
  • 1/4 cup finely diced red onion
  • 1/4 cup diced celery
  • 1/3 cup avocado oil mayo
  • 1 tsp curry powder
  • 1/4 tsp tumeric powder
  • 1/2 tsp djion mustard
  • 2 tsp lemon juice
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked pepper
  • 1/4 cup roasted grapes
  • cabbage leaves for serving


  • In a medium bowl, mix together the mayo, curry powder, turmeric, lemon juice, sea salt and pepper. Taste adjust seasoning if needed.
    Add the remaining ingredients to the bowl and mix until combined.
    Serve in cabbage leaves or your favorite lettuce/greens. Will keep in the fridge 3-4 days.
Keyword eggrecipe, eggsalad, makeahead, proteinpacked

If you make this recipe please comment below I love to hear from you! Have an amazing day!