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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!
Course
Salad
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
1
minute
minute
Total Time
6
minutes
minutes
Servings
4
servings
Calories
197
kcal
Author
Arman Liew
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:
1
serving
|
Calories:
197
kcal
|
Carbohydrates:
2
g
|
Protein:
15
g
|
Fat:
13
g
|
Sodium:
547
mg
|
Potassium:
198
mg
|
Fiber:
1
g
|
Vitamin A:
556
IU
|
Calcium:
91
mg
|
Iron:
2
mg
|
NET CARBS:
1
g