Downshiftology · by Lisa Bryan★ 5.0 (30)
Curried Egg Salad
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 20%
CARBS 3G5% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 21G78% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs mixed with mayonnaise and curry powder, with carrots and green onion for crunch. A creamy, spiced salad for lunch or light dinner.
mainamericansaladeggs🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 eggs (room temperature)
- 1/3 cup mayonnaise (or more for extra creaminess)
- 1/2 cup grated carrot (from one small carrot)
- 1 green onion (sliced)
- 1 teaspoon curry powder
- salt and pepper (to taste)
- 2 tbs chopped parsley (for garnish)
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 20%
CARBS 3G5% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 21G78% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 429mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.