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Take those hard boiled Easter Eggs and turn them into a vegetarian “Coronation Chicken” inspired Egg Salad with mango chutney and curry powder!

Twist on a British Classic!

If there’s one dish that truly captures the essence of royal British flair, it’s Coronation Chicken. Originally created in 1953 to celebrate Queen Elizabeth II’s ascension to the throne, the dish combines savory spices, sweet fruits, and creamy richness in a way that’s equal parts elegant and comforting.

In my version of this mango chutney and curry egg salad, I use half the amount of mayonnaise and substitute the other half with plain Greek Yogurt.

But what if you’re vegetarian—or simply in the mood for something a little lighter? Enter: Coronation-Inspired Egg Salad. This is my easy, flavorful, and utterly satisfying take on the iconic recipe, replacing the chicken with hearty, protein-rich eggs while keeping all the bold, balanced flavors that make the original so special.

The original Coronation Chicken was designed to feel festive and exotic, nodding to Britain’s global influences while staying grounded in classic British cooking. This vegetarian spin retains that sense of occasion—rich in flavor, slightly sweet, subtly spiced, and perfect for sharing.

Whether you’re hosting a spring picnic, prepping for a royal-watching party, or simply want to elevate your egg salad game, this dish is sure to reign supreme.

Why You’ll Love It

  • Classy enough for a garden party, simple enough for a weekday lunch.
  • Bursting with flavor contrasts—sweet mango chutney, tangy lemon, warm curry spice.
  • Protein-packed and vegetarian, making it great for meat-free menus.
  • Delicious served in sandwiches, on crisp lettuce cups, or scooped with crackers.

I used these on leaves of Romaine hearts to keep the carbs low and the crunch very high. Adding in a stalk of finely minced celery into the curry egg salad also kept the crunch all the way through the bite. You can use this egg salad sandwich recipe for all year long – but who doesn’t love a post Easter egg salad!

Ingredients for Curry Egg Salad Recipe

  • 9 hard-boiled eggs, peeled and roughly chopped
  • 3 tbsp mayonnaise (or vegan mayo)
  • 3 tbsp Greek yogurt or crème fraîche (optional for tang)
  • 1 tbsp mango chutney
  • 2 tsp mild curry powder
  • 1 tsp lemon zest
  • Salt and black pepper to taste
  • 1–2 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped golden raisins
  • 1/4 cup finely chopped celery
  • 2 tbsp minced Shallot, or red onion

Method

  1. Mix the base: In a medium bowl, combine the mayo, yogurt (if using), curry powder, mango chutney, lemon zest, and a pinch of salt and pepper. Stir until smooth and well blended.
  2. Add the eggs: Using a pastry blender, mash the hardboiled eggs until they reached the desired chopped size. Gently fold in the chopped eggs, followed by the dried fruits, celery/red onion, and cilantro Taste and adjust seasoning as needed.
  3. Chill and serve: Let it sit in the fridge for at least 20 minutes for the flavors to mingle. Serve chilled in a sandwich, or hearts of Romaine leaves.
  4. Top with: Sprinkle with additional chopped cilantro, sliced almonds and golden raisins if desired.

Tools to Epic Egg Salad

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More Homemade Inspired Recipes To Try

Easy British Cream Scones

Curried Turkey Pot Pie

Pumpkin Curry Soup

Coconut Curry Crispy Baked Salmon

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Mango Curry Egg Salad aka Coronation Chicken Inspired Egg Salad

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  • Author: Megan Keno
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 6 Servings 1x
  • Category: Vegetarian
  • Method: No Cook
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Ingredients

    • 9 hard-boiled eggs, peeled and roughly chopped
    • 3 tbsp mayonnaise (or vegan mayo)
    • 3 tbsp Greek yogurt or crème fraîche (optional for tang)
    • 1 tbsp mango chutney
    • 2 tsp mild curry powder
    • 1 tsp lemon zest
    • Salt and black pepper to taste
    • 1-2 tbsp chopped fresh cilantro
    • 2 tbsp finely chopped golden raisins
    • 1/4 cup finely chopped celery
    • 2 tbsp minced Shallot, or red onion

Instructions

    1. Mix the base: In a medium bowl, combine the mayo, yogurt (if using), curry powder, mango chutney, lemon zest, and a pinch of salt and pepper. Stir until smooth and well blended.

    1. Add the eggs: Using a pastry blender, mash the hardboiled eggs until they reached the desired chopped size. Gently fold in the chopped eggs, followed by the dried fruits, celery/red onion, and cilantro Taste and adjust seasoning as needed.

    1. Chill and serve: Let it sit in the fridge for at least 20 minutes for the flavors to mingle. Serve chilled in a sandwich, or hearts of Romaine leaves.

    1. Top with: Sprinkle with additional chopped cilantro, sliced almonds and golden raisins if desired.

Equipment