Family Food on the Table · by Kathryn Doherty★ 4.6 (37)
Curried Egg Salad
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 19%
CARBS 5G13% OF CAL
1G FIBER1G SUGAR4G OTHER
FAT 10G59% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs mixed with celery, mayonnaise, Dijon mustard, and curry powder in a creamy salad. Aromatic and tangy with subtle heat. Serve in sandwiches, wraps, lettuce cups, or with crackers and vegetables.
mainamericansaladeggs🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 large eggs
- 1 stalk celery (finely diced (about 1/4 cup))
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/4 teaspoons curry powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 19%
CARBS 5G13% OF CAL
1G FIBER1G SUGAR4G OTHER
FAT 10G59% OF CAL
3G SAT8G 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
- 20m
- Sodium
- 421mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.