clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Lightened Up Curry Egg Salad

  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 minutes
  • Yield: 4 1x


This lightened up curry egg salad uses just the egg whites for a super low calorie egg salad with tons of flavor! Perfect for lunch.



  • 8 large eggs
  • 3 tablespoons chopped onion (more or less to taste)
  • 1 red pepper, chopped
  • 1 teaspoon salt
  • 2 teaspoons curry powder
  • 1/4 cup light mayo
  • 1 mango, finely diced


  1. Hard boil the eggs by dropping them carefully into a pot of boiling water. Boil for 8 minutes, covered, and allow to cool. Peel the shells off and cut the eggs in half to remove the hardened yolk from the center. Finely chop the whites and set aside.
  2. Chop the red pepper and the onion as finely as you like – I prefer to chop them pretty small. Combine egg whites, vegetables, salt, curry, and mayo in a bowl. Stir until well combined. Season with pepper to taste.
  3. Stir the mango in with the egg salad just before serving.


Add fresh spinach or arugula, herbs, or green onions to your egg salad sandwich. Yum!

  • Category: Lunch
  • Cuisine: American

Keywords: curry egg salad, egg salad, egg salad sandwich