This Easy Curried Egg Dip is a family favourite and an absolute crowd-pleaser! Known as a ‘Brodhurst’ signature dish, it’s the go-to recipe we bring to every gathering. Even those who think they wont like it, can’t help but love it. With just 4 ingredients and 5 minutes to make, this dip is as quick as it is delicious!
Treat yourself to the creamy, velvety goodness of this irresistible curried egg dip! Ready in just 5 minutes with 4 simple ingredients, it’s a quick and addictive crowd-pleaser.
Whether you’re a curry fan or a skeptic, this make-ahead dip will win you and your guest overs. It’s the ultimate addition to family gatherings, BBQs, holiday feasts, or birthday celebrations.
A cherished family recipe passed down through generations, this dip has become my go-to for every occasion. While its origin may be a mystery, its lasting popularity speaks for itself. It’s perfect for every celebration!
Ingredients required for curried egg dip
You only need four simple ingredients to make this AMAZING egg dip! I always have packets of French onion soup mix in my pantry on the off chance I get a craving for it.
Step-by-step
This cold curried egg dip is so so simple, I can make it with my eyes closed! 😂 You can too!!
- Add – add all ingredients to a bowl
- Stir – stir until throughly combined and all curry powder is stirred through 100%
- Chill – cover and chill in the fridge for at least 1 hour to firm up.
- Serve – serve the egg dip with your choice of crackers and/or vegetable crudités.
Serving suggestions
Arnott’s JATZ crackers are the BEST cracker to go with this dip – hands down! But, you can serve whatever YOU like with it! Below are some other good suggestions for you:
- Crackers – such as Clix, Ritz, water crackers, cheese biscuits etc
- Tortilla or Corn chips – pretty good with this dip too
- Bread sticks – either sesame, plain or salted work well
- Sourdough bread crisps – these give a beautiful tangy flavour
- Toasted Turkish bread – slice a Turkish bread loaf into thin slices and bake till lightly golden and crisp
- Lebanese bread – cut into triangles and baked till crisp
- Fresh baguettes or other crunchy bread – cut into cubes or slices
- Vegetable crudités – beans, carrot, radish, broccoli, capsicum, celery etc
- Potato or other vegetable chips – plain works best here but anything goes really
Storage
Store the curried egg dip in an airtight container or in a bowl covered with plastic wrap in the fridge and use within 3-4 days.
The egg dip is not suitable for freezing.
EASY & DELICIOUS 4 INGREDIENT DIP
FAQ’s
I use the standard curry powder available from the supermarket. Either Keen’s or Clive Of India. You can use any curry powder you wish though. You could even use a hot curry powder if you like things spicy.
NO. It’s definitely not spicy at all. It has a mild curry taste and suitable for everyone, including kids. If you don’t like too much curry powder, you could reduce it to 1 teaspoon of if you love curry powder, increase it. Taste as you go along and suit it to your own taste buds.
A big definite NO. The dip does not set properly with light sour cream. You need to use regular full fat sour cream.
Unfortunately NO. Again, using salt reduced somehow affects the setting of the sour cream and you will have a runny dip if you use it.
Easy Curried Egg Dip (4 Ingredients)
Ingredients
- 300g tub sour cream (Do NOT use light sour cream)
- 40g packet French onion simmer soup (Do NOT use salt reduced)
- 2-3 teaspoons curry powder
- 2 hardboiled eggs, roughly chopped
TO SERVE
- Crackers of choice
- Vegetable crudités
Instructions
- Place all ingredients into a bowl and stir until thoroughly combined.
- Cover and chill for at least 1 hour before serving.
- Serve with your choice of crackers and/or vegetable crudités
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SOUR CREAM
Do NOT use ‘Light’ Sour cream. It will not set and the dip will be runny. I have learnt this from many occasions.
It’s also best to use a good quality sour cream rather than home brand varieties. I can’t guarantee it will set with this type. Sometimes it does and sometimes it doesn’t (I still can’t work out why…….) so its just best to use a good quality one. I have never had a problem with it setting when using these. i.e Dairy Farmers, Bulla etc are a good choice. - SOUP MIX
Do NOT use a ‘salt reduced’ dip, again it will be runny. I also suggest using the Continental brand or equivalent.
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So good to see my dip in your recipes. I have made it hundreds of times in the last 50 years. The first time I made it was for a party and every one loved it so have been making it ever since and so have the family. It has become a family favourite.