WW Recipe of the Day: Low Carb Curried Egg Salad
(190 calories | 5 2 2 myWW *SmartPoints value per serving)
Classic egg salad brings back the comforting thought of my lunchbox on Wednesdays. I could count on it! Back then my mother used only mayonnaise (a lot!).
I’ve brought her recipe up to date with curry powder, plan Greek yogurt and just a hint of low fat mayo. Many decades later, it’s still at the top of my list for a quick and scrumptious breakfast, lunch or dinner. This recipe is all-meal friendly.
Taught to me by an Indian chef who has also loved this since her childhood in India where a curried egg salad version apparently was served regularly.
Watch out when buying curry powder as the heat in each formula may vary. So if you like very spicy, look for hot curry. For all-purpose use, I usually use mild curry powder.
How Many Calories and WW Points in this Curried Egg Salad?
According to my calculations, each serving has 190 calories and:
5 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
How to Make Curried Egg Salad Step-By-Step
Step 1: Gather and prepare the ingredients.
Step 2: Add the chopped hard boiled eggs, green onion, almonds, yogurt, mayonnaise, curry powder, red pepper flakes and parsley to mixing bowl.
Stir until ingredients are well mixed. Season to taste with salt.
Step 3: Enjoy on toast, plate of mixed greens, in lettuce wraps, etc., or your favorite way to enjoy egg salad.
Low Carb Curry Egg Salad Recipe Notes
Boiling eggs is so simple, but it is hardly easy to get perfect ones every time. Here’s a system that really works:
Bring water to cover the eggs to a boil and bring to a rolling bowl. Turn off the heat, cover the pan and let the eggs steep for 10 minutes. Remove the cover and place the eggs in cold water. Perfect every time!
Low Carb Egg Salad Serving Suggestions
The salad is firm and a scoop will easily hold it’s shape on a plate of spinach or any lettuce.
Also, it is delicious as an open-face pumpernickel or whole grain sandwich.
Tomatoes, cucumbers, carrots, celery are also good added crunchy flavor.
Ways to Use Leftover Curry Egg Salad
Should you have any leftovers, put them in a morning burrito or breakfast pita. This egg salad will keep, refrigerated, for 3 days.
If you’ve made this low carb Curry Egg Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Carb Curried Egg Salad
- 3 hard-boiled eggs, peeled and chopped
- 2 green onions, chopped
- 2 tablespoons toasted almonds, chopped
- 2 tablespoons nonfat plain Greek yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon curry powder
- Pinch red pepper flakes
- 1 tablespoon parsley, chopped
- Sea salt, if desired
- Mix all ingredients except salt in a medium sized bowl.
- Taste and season with salt if needed.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Nutty Egg Salad, you might also like
- WW Easy Egg Salad
- Ina’s Open-Face Egg Salad Sandwiches
- Classic Deviled Eggs
- Egg, Asparagus, Salmon Salad
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