Curried Egg Salad
This creamy and healthy curried egg salad makes the best meal prep salad or lunch idea. IT's easy to make and packed with flavor. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 197kcal
Ingredients
- 8 large eggs boiled and chilled
- 1/4 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon Curry powder
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
Instructions
- In a large mixing bowl, add the chopped eggs, mayonnaise, and Greek yogurt, and mix well.
- Add the curry powder salt, and pepper, and mix. Serve immediately or refrigerate until later.
Video
Notes
TO STORE: Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
MAKE AHEAD: The beauty of this egg salad is that the flavor tastes better the longer it sits. Make it up to two days in advance. Just keep it chilled until ready to serve.
Add flavor boosters: I sometimes add mustard, chopped celery, and onion (I include these in my recipe video).
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 2g | Protein: 15g | Fat: 13g | Sodium: 547mg | Potassium: 198mg | Fiber: 1g | Vitamin A: 556IU | Calcium: 91mg | Iron: 2mg | NET CARBS: 1g