Curried Egg Salad
Curried Egg Salad is full of celery, onion, and cilantro with a hint of curry all in a creamy avocado mayonnaise dressing. This recipe makes a great healthy lunch or snack.
Servings 4 sandwiches
Calories 258kcal
Ingredients
- 1/2 Avocado
- 1/4 cup Mayonnaise
- 1/2 teaspoon Curry Powder
- 1/4 teaspoon Pepper
- 1/4 teaspoon Salt
- 1/4 cup Onion Diced
- 1/2 cup Celery Diced
- 6 Large Hard Boiled Eggs Peeled and chopped
- 2 Tablespoon Cilantro Chopped
Instructions
- In a large bowl, mash the avocado until smooth and creamy.1/2 Avocado
- Stir in the mayonnaise, curry powder, salt, and pepper. Mix well until the dressing is fully combined and smooth.1/4 cup Mayonnaise, 1/2 teaspoon Curry Powder, 1/4 teaspoon Pepper, 1/4 teaspoon Salt
- Fold in the diced onion, celery, hard-boiled eggs, and hard-boiled egg whites. Mix gently to coat everything in the curry dressing without breaking up the eggs too much.1/4 cup Onion, 6 Large Hard Boiled Eggs, 1/2 cup Celery
- Add the chopped cilantro and stir until evenly distributed.2 Tablespoon Cilantro
- Cover the bowl and refrigerate the egg salad for at least 30 minutes to let the flavors meld together.
- Spoon the curried egg salad onto your favorite bread for sandwiches, serve with crackers for a snack, or enjoy it over sliced tomatoes for a lighter option.
Notes
If you don't like Cilantro, substitute with fresh parsley or simply omit it from the recipe.
Store any leftover egg salad in an airtight container for up to three days in the refrigerator.
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Nutrition
Calories: 258kcal | Carbohydrates: 5g | Protein: 10g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 286mg | Sodium: 485mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
