Curried Egg Salad
Creamy, easy and ready in no time, this keto egg salad is lightened up and much healthier than classic egg salads! Low carb and gluten free, it uses a mix of mayo and Greek yogurt for the creaminess- Add some curry powder for some added punch!
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 your chopped eggs, mayonnaise, and Greek yogurt, and mix well.
- Add the curry powder salt, and pepper, and mix. Serve immediately or refrigerate until later.
Notes
Store leftover egg salad in the refrigerator in a sealed container. The salad will keep well for up to 3 days.
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