Curried Egg Salad Recipe

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Sometimes I get the hankering for egg salad. Don’t know why, but I do. Here’s an Atkins’ recipe that combines two of my husband’s loves – eggs salad and curry.  It’s pretty easy to make and filling. I like serving it over a bed of mixed greens or baby spinach. I’m sure it’s good on bread too for you grain eaters.

Curried Egg Salad
Net Carbs: 4.3
Weight Watchers PointsPlus: 9
Makes 4 (3/4-cup servings)


  • 1 Dozen large hard-boiled eggs
  • ½ C low carb mayonnaise
  • ¼ C finely chopped red onion
  • 1 Tbsp. chopped fresh parsley
  • 2 Tbsp. curry powder
  • 1 Tsp. Worcestershire sauce
  • ½ Tsp. salt
  • ½ Tsp. freshly ground black pepper


  • Peel and halve the eggs. Separate the egg yolks from the whites. Using a fork, mash the yolks. Finley chop the whites.
  • Combine egg yolks, mayo, onion, parsley, curry powder, Worcestershire sauce, salt and pepper in a medium bowl. Gently fold in the egg whites.
  • Serve right away over 2 C mixed greens refrigerate in an airtight container for up to 4 days.

SuggestionTry adding a few slices of avocado to the salad.  Yum!

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