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.
Servings: 2
Ingredients
- 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
Instructions
- Mix all ingredients except salt in a medium sized bowl.
- Taste and season with salt if needed.
Notes
Serving size: 2/3 cup curried egg salad
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Hard boiled eggs, peeled and chopped - I make hard boiled eggs as part of my weekly WW Meal Prep so they are always available in the fridge. Here are guides for making Stovetop Hard Boiled Eggs, Air Fryer Hard Boiled Eggs and Instant Pot Hard Boiled Eggs or with a Rapid Egg Cooker.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Hard boiled eggs, peeled and chopped - I make hard boiled eggs as part of my weekly WW Meal Prep so they are always available in the fridge. Here are guides for making Stovetop Hard Boiled Eggs, Air Fryer Hard Boiled Eggs and Instant Pot Hard Boiled Eggs or with a Rapid Egg Cooker.
Nutrition
Serving: 2/3 cup egg salad | Calories: 190kcal | Carbohydrates: 5.9g | Protein: 10.6g | Fat: 14.7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 283mg | Sodium: 217mg | Potassium: 242mg | Fiber: 1.1g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg