Photo: Anna Pelzer
Light Curry Egg Salad Recipe with Greek Yogurt
7 ingredients
10 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
243
Calories
25g
Protein
6g
Fat
21g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1 stalk celery, diced
- 1 green onion (green section only), thinly sliced
- ¼ cup non-fat plain Greek yogurt
- ½ tsp curry powder
- ¼ tsp salt
- ¼ tsp pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes