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)

Ingredients

• 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

Directions

• 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.

Suggestion – Try adding a few slices of avocado to the salad.  Yum!