PrairieHarpy's Very Curry Egg Salad

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4.8 of 5 (8)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 72.5

Total Fat: 5.0 g
Cholesterol: 161.8 mg
Sodium: 175.9 mg
Total Carbs: 2.2 g
Dietary Fiber: 0.1 g
Protein: 4.8 g

View full nutritional breakdown of PrairieHarpy's Very Curry Egg Salad calories by ingredient

Introduction

I love curry, and I love egg salad. I mashed em together. Voila. This is VERY heavy on curry. If you like less seasoning, you might wish to cut all the spice amounts in half. Or, you can vary them to your liking. This is a tough one to mess up! I love curry, and I love egg salad. I mashed em together. Voila. This is VERY heavy on curry. If you like less seasoning, you might wish to cut all the spice amounts in half. Or, you can vary them to your liking. This is a tough one to mess up!

Minutes to Prepare: 10

Number of Servings: 8

Ingredients

6 hard boiled eggs

10 sprays I Can't Believe It's Not Butter Spray

1/3 c Miracle Whip Light

Dash Salt

Dash Fresh Ground Black Pepper

1/4 tsp. red/cayenne pepper

1 tsp curry powder

1/4 tsp coriander

Directions

Peel 6 hard-boiled eggs. Slice each one 2 or 3 times and place in container where your salad will be served and/or stored.

Spray the eggs with the 10 sprays of I Can't Believe It's Not Butter Spray. Add the Miracle Whip and the rest of the ingredients to the container. Using a big fork, stir and mash container contents until the egg is the consistency you want it to be.

If your coating isn't consistent by the time the eggs are to your liking, just continue mixing with a stirring motion.

This is a lazy version. If you're feeling energetic, add a few chopped onions and some fresh cilantro.

Chill thoroughly.

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user PRAIRIEHARPY.