Curried Egg Salad

Makes 6
Prep 5 m
Cook 15 m



  1. 1 of 1 Mix eggs, onion, mayonnaise, curry, carrot, salt and pepper. Divide lettuce, tomato and salad in pitas.


  1. 1 of 1 Cover eggs in pan with cold water by 1 inch. Cover; bring to boil; off heat let sit, covered, 15 minutes. Drain; rinse under cold water.
Nutrition Information for Curried Egg Salad
Servings Per Recipe: 6
Per Serving: 573 mg sodium, 4 g fiber, 2 g sat. fat, 219 mg chol., 9 g Fat, total, 31 g carb., 12 g pro., 252 kcal cal.