Curried Egg Salad
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
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
- 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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