Curried Egg Salad
Serves
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
8 eggs
2 oz (60 g) mayonnaise
6 tbsp plain Greek yogurt
2 tsp curry powder
2 tsp Dijon mustard
1 tbsp fresh dill, finely chopped
1 tsp cayenne pepper
4 small cucumbers, halved, seeds discarded
Nutrition
(Per Serving)
Calories
291
Fats
23 g
Protein
15 g
Carbs
6 g
Instructions
- Boil eggs for 8 to 10 minutes to hard boil. Drain and rinse under cold water. Once cool enough to handle, peel eggs and finely chop.
- In medium bowl, combine chopped eggs, mayonnaise, yogurt, curry powder, mustard, dill, and cayenne. Mix thoroughly with fork. Season with salt and pepper to taste.
- Serve immediately in cucumber boats, or store in fridge for up to 3 days.