Onion and Yogurt Egg Curry

Indian Egg Curry 1

Dear hard boiled eggs.  We’ve come a long way, you and I.  A couple years ago  I wouldn’t even consider allowing you to pass through my lips.   And now you’re one of my go-to spinach salad toppings.   I also like to cut you lengthwise and stuff you with glorified tuna salad and use you as a protein in Asian curries.

I was so wrong about you.

You really are the incredible, edible egg.

Indian Egg Curry

Indian Egg Curry 3

Because I missed out on so many good years of eating hard boiled eggs, I’m doing my best to make up for lost time. I tend to make a large batch every week to store in the fridge for salads, which means that if I plan ahead and make a few extra, this egg curry becomes a very quick and easy weeknight meal.

This vegetarian curry combines hard boiled eggs with a highly aromatic sauce that’s made with a sauteed onions, Indian spices and yogurt. So if you’re looking for a hearty vegetarian main dish that’s filling, uses basic ingredients, and is friendly on the wallet, then you’ll want to give this one a shot.

Indian Egg Curry 2


Onion and Yogurt Egg Curry

Yield: 4 servings

Prep Time: 4 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


* 4 Tablespoons oil, divided
* 1 large yellow onion, finely chopped
* 2 teaspoons ground coriander
* 1-1/2 teaspoons finely minced or grated ginger
* 3 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground turmeric
* 1 teaspoon cayenne
* 1 cup whole milk plain Greek yogurt (I prefer the Greek Gods brand)
* 1 cup water
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 8 hard boiled eggs, cut in half lengthwise
* 1/4 cup roughly chopped cilantro leaves


Heat three Tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion turns golden brown. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and cook, stirring frequently, for about one or two minutes or until the mixture turns dark and smells very fragrant.

Reduce heat to low and, while whisking continuously, add the yogurt. Cook, stirring frequently, until the mixture thickens a bit. Add the water, salt and sugar and increase heat. Bring the mixture to a boil and then reduce heat again to low and simmer the sauce to thicken.

While the sauce is simmering, heat the remaining Tablespoon of oil in a large skillet over medium heat. Add the egg halves, placing the cut/flat sides down. When they are begin to turn golden, flip them over and cook another minute or so.

Add the browned eggs to the sauce and them simmer the mixture for 2-3 minutes to allow the flavors to meld and for the eggs to heat through. Sprinkle with the cilantro and serve.

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10 Responses to “Onion and Yogurt Egg Curry”

  1. #
    Eileen — May 19, 2013 at 6:09 pm

    Wow, I would never have thought to use hard-boiled eggs in a curry! Veeery interesting. We do indeed want plenty of vegetarian options, though, so this definitely is going on the list for potential future eatings. :)


  2. #
    Ashley — May 21, 2013 at 10:18 am

    This looks wonderful! I love finding new ways to use hard boiled eggs, and this looks like it’s extremely flavorful!


    • Cate — May 21st, 2013 @ 9:31 pm

      Thanks Ashley :)


  3. #
    Sarah @ Homestyle Cooking Around The World — May 22, 2013 at 10:06 am

    Great looking way to eat hard-boiled eggs! Bookmarked to try as soon as I have some eggs made. Love all your Indian recipes.


  4. #
    Catherine — June 11, 2013 at 3:43 pm

    Just tried the egg curry along side the spicy cabbage, and it was awesome! So excited that I just stumbled upon your website…I can already tell that I will like many more of your recipes.


    • Cate — June 13th, 2013 @ 11:39 pm

      So glad you liked the recipes Catherine! And thanks so much for commenting to let me know :)


  5. #
    Allison (Spontaneous Tomato) — June 29, 2013 at 11:44 am

    Yum! This is very similar to a curry that I used to make pretty often before I met my fiancee, Paula (who hates the texture of onions), except I also add lots of tomatoes and I’m not sure I’ve ever added yogurt… but Greek yogurt goes in to most other Indian curries I make, so why not!? This sounds absolutely delicious.

    (Oh and I’m like you– generally pretty unimpressed by hard-boiled eggs unless they’re in a curry!)


  6. #
    branny — July 2, 2013 at 1:28 am

    Ooooh.. Not a beautiful dish but definitely a beautiful combo of ingredients!


  7. #
    shanthi — October 17, 2013 at 12:54 pm

    The pics speak volume. I am an ardent fan of egg curries. And this one is my fav. I don’t know how I landed here but no regrets. I thoroughly enjoyed your blog. This dish made me remember my granny. She was an expert in cooking the egg dishes. It’s very lovely to see this one here.


  8. #
    bristol plasterers — June 16, 2015 at 7:41 pm

    This sounds really delicious and something new to try. Thank you for sharing this.



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