curried egg salad with currants

curried egg salad with currants

prep time: 10 minutes
cook time: 10 minutes
ready in: 20 minutes

makes: 8 servings, 1/2 cup each


  • 12 large eggs, hard boiled, peeled and chopped
  • 1/4 cup chopped scallions, green parts only
  • 1/4 cup dried currants
  • 3/4 cup reduced fat olive oil mayonnaise
  • 1/4 cup non-fat plain yogurt
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon curry powder
  • 1/2 teaspoon ground black pepper


  1. In a medium bowl, combine eggs, scallions and currants.
  2. In a small bowl, whisk together mayonnaise, yogurt, mustard, curry powder and pepper.
  3. Stir dressing into egg mixture (depending on the desired consistency, use part or all of the dressing). Nutrition information is based on the full serving of dressing.
  4. *If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

per serving: 140 calories, 8g fat, 2g saturated fat, 320mg cholesterol, 125mg sodium, 6g carbohydrate, 1g fiber, 10g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.