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
- In a medium bowl, combine eggs, scallions and currants.
- In a small bowl, whisk together mayonnaise, yogurt, mustard, curry powder and pepper.
- 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.
- *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.