Lightened Up Curry Egg Salad

Name: Salad Telur Kari yang Diringankan
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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

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.

⏱️ 23 min 🔪 Prep: 15 min 🔥 Cook: 8 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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

Steps

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.