5 from 1 vote

Low Carb Curried Egg Salad

Feel free to add any other crunchy veggies like celery, cucumber or jicama. To make life really easy, chop up everything in the processor. Do this with each of the chopped ingredients leaving the processor unwashed. Everything will be mixed together in the end.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2
Calories: 190
Author: Hallie Harron | Simple Nourished Living


  • 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.

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!
Or, use try the hands-off approach to perfect boiled eggs using your InstantPot pressure cooker.
Serving size: 2/3 cup curried egg salad
Weight Watchers PointsPlus: *5
Weight Watchers Freestyle SmartPoints: *2
Nutrition Facts
Low Carb Curried Egg Salad
Amount Per Serving (2 /3 cup egg salad)
Calories 190 Calories from Fat 132
% Daily Value*
Fat 14.7g23%
Carbohydrates 5.9g2%
Fiber 1.1g4%
Protein 10.6g21%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch
Cuisine: American
Keyword: egg curry salad, low carb egg salad