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Feb
26
2015

Curried Egg Salad

Ingredients:

7 hard-boiled eggs

1 teaspoon Dijon mustard

3/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup (canola oil) mayonnaise

1/2 teaspoon curry powder

1/4 cup diced red onion

1/4 cup sweet relish

3 tablespoons diced red bell pepper

2 teaspoons white distilled vinegar

Directions:

1. Chop eggs. Combine with remaining ingredients.

Serving size ½ cup

Makes 6 servings

Per serving: 195 calories , 5 gm. carbohydrate, 12 gm. fat, 245 mg. cholesterol, 8 gm. protein ,397 mg. sodium, Trace fiber

 Note: To further reduce calories, substitute plain nonfat yogurt for the mayonnaise

Serving Suggestions:

  • Lettuce wrap: roll egg salad in a Romaine lettuce leaf. Eat with a portion of fruit.
  • Serve over 1 cup salad greens (ex: baby spinach or romaine). Garnish with orange slices.
  • Serve on ½ toasted whole wheat English muffin ( if bread is tolerated)

 

Recipe adapted from Canyon Ranch (www.canyonranch.com)

 

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