Serves 4
45 min
Lightened Up Curry Egg Salad
Recipe GLPRe37343010db095
This vibrant egg salad combines protein-rich hard-boiled egg whites with aromatic curry powder, fresh vegetables, and sweet mango for a refreshing, light meal. Mixed with a touch of mayo and served chilled, it's perfect for lunch or as a side dish with an Indian-inspired twist.
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Ingredients
8 large eggs
¼ cup light mayonnaise
2 teaspoons curry powder
1 red bell pepper, finely chopped
3 tablespoons finely chopped red onion
1 ripe mango, finely diced
1 teaspoon salt
Fresh ground black pepper to taste
Directions
Bring a large pot of water to a rolling boil. Carefully lower the 8 eggs into the boiling water using a spoon. Cover the pot and maintain a gentle boil for 8 minutes to hard-cook the eggs.
Remove the pot from heat and allow the eggs to cool completely in the water, about 10 minutes. Once cooled, peel away the shells and separate the egg whites from the yolks, discarding the yolks.
Finely chop the egg whites and place them in a large mixing bowl.
Add the light mayonnaise, curry powder, salt, and ground black pepper to the egg whites. Stir well until all ingredients are evenly combined.
Add the chopped red bell pepper and finely chopped red onion to the egg salad mixture. Stir gently until evenly distributed.
Just before serving, fold in the finely diced fresh mango to preserve its texture and prevent excess moisture in the salad.
Transfer to a serving dish and refrigerate until ready to serve. Taste and adjust seasoning as desired.
