Curried Egg Salad

Ground curry takes this egg salad from boring to exciting. Serve on hearty whole grain bread.

1 users rated this recipe an average rating of 1.0
  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Prep: 15 mins
  • Chill: 4 hrs to 24 hrs
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Curried Egg Salad
Ingredients
8
hard-cooked eggs, chopped
1/2
cup mayonnaise or salad dressing
1/4
cup finely chopped pitted ripe olives
2
tablespoons finely chopped green onion
1/2
teaspoon curry powder
1/4
teaspoon salt
Directions
  1. In a bowl stir together eggs, mayonnaise, olives, green onion, curry powder, and salt. Cover and chill for 4 to 24 hours. Makes 12 (1/4-cup) servings.
Nutrition Facts (Curried Egg Salad)
    Per serving:
  • 243 kcal cal.,
  • 22 g fat
  • (4 g sat. fat,
  • 294 mg chol.,
  • 333 mg sodium,
  • 2 g carb.,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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