Curried Egg Salad

A new twist on and old dish. This Curried Egg salt adds a little salt and sweet to satisfy your taste buds as well as being a high protein low carbohydrate meal.


1 medium Egg, Boiled, peeled and chopped
1 tsp. Curry Powder
1 pinch Salt
2 tsp. Low Fat Mayonnaise
1 tsp. Red Onion, chopped
1 tablespoon Walnuts, chopped
3 Raisins, Chopped


1. Place egg in a small saucepan; fill with enough cold water to cover them by 3 inches and set over high heat. Bring to a boil, cover and remove from heat. Let stand in water for 15 minutes.
2. Remove egg and place in a bowl with ice water to cool. When cool to touch peel egg and chop.
3. In a small bowl combine mayonnaise, curry powder, 3 raisins, salt and onion. Add chopped egg and mix together.
4. Place egg salad on a leaf of romaine lettuce and enjoy.


– Boil: 2 Minutes


– Sauce pan


Servings: 1
Amount Per Serving
Calories: 145
Total Fat: 10.98g
Cholesterol: 186mg
Sodium: 421mg
Total Carbs: 2.34g
Dietary Fiber: 0.86g
Sugars: 0.86g
Protein: 7.63g

Source: Marisa Arena Course: Main

Categories: 30 Minute, Healthy, Salads, Simple Keywords: Egg salad, high protien, low carb

Cuisine: North American : United States
(1 servings 1 cup)