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
- 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.
- 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.
- 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