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low carb curried egg salad
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Low Carb Curried Egg Salad Recipe

The curry in this recipe really adds a nice flavor component, which will have you and your family coming back for more. Serve with slices tomatoes and arugula for the full tasting experience.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Gluten Free, Indian, Vegetarian
Servings: 6 people
Calories: 336kcal
Author: Scott Groth

Ingredients

  • 12 Hardboiled Eggs Peeled
  • ½ Cup Celery Small Dice
  • ½ Orange Bell Pepper Small Dice
  • ¼ Cup Shallot Minced
  • ¾ Cup Mayonnaise
  • 1 Teaspoon Dijon Mustard
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Curry Powder
  • ¼ Teaspoon Ground Ginger
  • 1 Teaspoon Celery Seed
  • 1 Teaspoon Kosher Salt

Instructions

  • Slice the hardboiled eggs with an egg slicer or by hand.
    low carb curried egg salad
  • Add in the diced celery.
    low carb curried egg salad
  • Add in the bell pepper.
    low carb curried egg salad
  • Add in the shallots.
    low carb curried egg salad
  • Add in the remaining ingredients.
    low carb curried egg salad
  • Mix well in the bowl. Transfer to a serving dish and serve immediately.
    low carb curried egg salad

Notes

Here are a couple thoughts about this recipe:
  1. If you don't have hardboiled eggs, add 15 minutes onto the time for this recipe. Here's what you do: add eggs to a pot. Cover with water plus 1" additional in the pot. Bring to a boil. Remove from the heat and let sit for 12 minutes. Run under cold water for 3-5 minutes or until cooled. 
  2. I used homemade mayo for the recipe, which has no sugar or other added stuff in it. It's easy to make- but it's entirely up to you whether to use homemade or store bought.
  3. If your eggs aren't quite cold when you start making my low carb curried egg salad, go ahead and make the salad... then put into the freezer for 20 minutes uncovered. Stir and test to see if it is nice and cold.
  4. This is not a "make ahead" kind of thing. If you put this in the fridge overnight, you'll wake up to cold curried egg soup. The only way to bring it back to life is to drain out the water and add in more mayo with some curry mixed in.
  5. If you don't have orange bell peppers, the yellow or red will work just fine. The green imparts a really strong flavor which I tend to avoid in recipes like this.
  6. No celery seed? No problem. Just add in a bit more celery.
  7. Go ahead and substitute red onion for the shallot if that is all you have on hand.

Nutrition

Calories: 336kcal