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5
from 1 vote
Curried Egg Salad
This creamy egg salad is made with curry for a flavor twist!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer, Salad
Cuisine:
American
Servings:
8
Author:
Holly
Equipment
Mixing Bowls
Ingredients
8
hard boiled eggs
peeled
½
cup
mayonnaise
1
teaspoon
curry powder
1
green onion
sliced
1
stalk celery
thinly sliced
salt and pepper
to taste
Instructions
Slice eggs in half and remove the yolks.
Mash the yolks with a fork until they are smooth, and add to a medium bowl with the remaining ingredients (except egg whites).
Finely chop the whites and add to the bowl with the other ingredients.
Mix until well combined.
Notes
For the best flavor, chill curried egg salad in the refrigerator until ready to serve.
To make this recipe into curried deviled eggs, simply add filling to the halved egg whites.
Keep refrigerated and use within 5 days. Stir and drain if necessary before serving. Do not freeze.
Nutrition
Calories:
174
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
192
mg
|
Sodium:
152
mg
|
Potassium:
75
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
289
IU
|
Vitamin C:
1
mg
|
Calcium:
29
mg
|
Iron:
1
mg