Curried Egg SaladPosted: Sep 23 in Post-Bariatric Diet by Staff
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
Amount Per Serving
Total Fat: 10.98g
Total Carbs: 2.34g
Dietary Fiber: 0.86g
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)
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