Homemade Egg Salad with Curry & Chives

10 minutes, using eggs that are already hard-boiled, cooled and peeled · A small bowl, enough for a few rolls

a simple homemade egg salad for freshly baked rolls

A note from Essy: I use dried chives because I always have a jar in the cupboard. For the creamy part, I use either lactose-free quark or mayonnaise, depending on what I have to hand. I start with one generously heaped tablespoon, mix it through and see how the salad feels - sometimes it needs a little more.

Ingredients

• 4-5 eggs, hard-boiled, cooled and peeled
• 1 tsp curry powder
• approximately 1 tsp dried chives
• a pinch of black pepper
• a pinch of salt
• 1 generously heaped tbsp lactose-free quark OR mayonnaise, plus a little more if needed

Method

1. Mash the peeled, hard-boiled eggs into small pieces with a fork.
2. Mix in the curry powder, dried chives, pepper and salt.
3. Add one generously heaped tablespoon of lactose-free quark or mayonnaise and mix thoroughly.
4. Check the texture. If the salad needs a little more to come together and spread easily, add another small amount of your chosen quark or mayonnaise. Taste and adjust the seasoning if needed.
5. Spoon onto freshly baked rolls, or serve in a small bowl alongside the bread.

A Few Small Questions

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 28 September 2026

More about Esther →