- 8 eggs large (approx 60g each)
- 155 g (⅔ cup) mayonnaise whole egg mayo is best
- 1 tsp curry powder
- 1 tsp caster sugar
- 2-3 spring onions finely diced
- salt and pepper to taste
RECIPE NOTES & TIPS:
- Try serving this egg salad on top of a bed of lettuce or in a lettuce wrap for a delicious and easy low-carb lunch!
- Variations - add in some diced cooked bacon for an extra delicious flavour boost. Grated cheese, chopped avocado, chopped cherry tomatoes, chopped ham - even chunks of tuna could be added if you want to add a different flavour.
- If you don't have curry powder on hand, you could use a mixture of cumin, allspice, and turmeric instead.
- Store curried egg salad for 3-4 days in an airtight container in the fridge.
- This recipe is not suitable for freezing.
Calories: 268kcal | Carbohydrates: 2g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 229mg | Sodium: 251mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg