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2001
Curried Egg Salad Recipe

Curried Egg Salad

A creamy egg salad prepared with Egg Beaters, curry dressing, grapes, celery and almonds

25
Prep Time
(MINUTES)
25
Total Time
(MINUTES)
4
Servings
2.9 of 5 (10 ratings) Review This Recipe | See All Reviews
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Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 2 tablespoons fat free mayonnaise
  • 2 tablespoons plain nonfat yogurt
  • 1/4 teaspoon curry powder
  • 1 cup seedless red grapes, cut into halves
  • 1/4 cup chopped celery
  • 2 green onions, sliced
  • 4 Boston lettuce leaves
  • 2 tablespoons slivered almonds, toasted

Nutrition Information

96
Calories
2g
Total Fat
8g
Protein
Serving Size: 4 servings (1/2 cup each)
View Complete Nutrition Information >

Directions

  1. Spray a 2-cup glass measuring cup with cooking spray. Add Egg Beaters; cover. Microwave on HIGH 1 minute; stir with a fork. Microwave an additional 45 seconds or until center is set.
  2. Place cooked Egg Beaters in medium bowl; toss with a fork until broken into bite-size pieces. Let stand 15 minutes or until cool.
  3. Add mayonnaise, yogurt, curry powder, grapes, celery and onions; mix lightly. Serve on lettuce leaves. Sprinkle evenly with almonds.
Nutrition Information close
Amount per Serving
Calories 96  
  % Daily Value*
Total fat 2 g 4%
Saturated fat 0 g 1%
Cholesterol 1 MG 0%
Sodium 191 MG 8%
Carbohydrate 11 g 4%
Dietary fiber 1 g 5%
Sugars 7 g 1%
Protein 8 g 17%
Vitamin A   18%
Vitamin C   5%
Calcium   4%
Iron   8%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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