This Easy Curried Egg Dip is a beloved family classic, a ‘rockstar’ favourite that’s been a staple in our family for as long as I can recall. Renowned as a ‘Brodhurst’ signature, it’s a must-bring dish everywhere we go! Surprisingly loved even by skeptics, this irresistible curried egg dip requires just 4 ingredients and 5 minutes of your time. Prepare to indulge in its deliciousness—you won’t be able to resist!
Indulge in the irresistible goodness of this creamy and velvety curried egg dip—a quick, addictive delight requiring just 4 basic ingredients and 5 minutes of your time.
Loved by curry enthusiasts and skeptics alike, this make-ahead dip is a perfect addition to gatherings with family and friends.
Its popularity is evident as it has become my go-to contribution for any occasion. Passed down through generations, this family-favourite dip has graced our tables for countless celebrations.
Whether it’s a holiday feast, birthday bash, or BBQ, this timeless recipe has stood the test of time.
Its origin may be a mystery, but its enduring popularity speaks volumes. Join the legacy of savouring this cherished dip, perfect for every occasion.
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
- Birdseed crackers – for a little something different and absolutely delicious
- 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 just use ones available from the local 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 that’s how you roll.
NO. It’s definitely not spicy at all. It has a mild curry taste and suitable for everyone. If you don’t like too much curry powder, you could reduce it to 1 teaspoon instead or vice versa – up it to 3 teaspoons or 1 tablespoon if you LOVE the taste of curry powder.
NO. The dip does not set properly with light sour cream. You need to use regular full fat sour cream.
Unfortunately not. Again, using salt reduced somehow affects the setting of the sour cream and you will have a runny dip if you use it.
You may also like
If you like this Curried Egg Dip you may enjoy:
- Fresh Spinach Dip
- Crazily Good Hummus
- Greek Tzatziki Dip
- Easy Romesco Sauce – Doubles as a dip
- Garlic Labneh Dip with Za`atar, Pine Nuts & Herbs
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.
Wendy says
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.