Grammy's Kitchen · Egg Salad · Lightened Up Curry Egg Salad
One of 55 egg salad recipes we measured
from pinchofyum.com
It ranks #5 of 55 for tang among the egg salad recipes we compared. 6 cooks on pinchofyum.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 11% |
| acid | 0% | 1% |
| salt | 2% | 0% |
| egg | 100% | 79% |
| aromatics | 8% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 large eggs |
| 30 g | 3 tablespoons chopped onion (more or less to taste) |
| 2 g | 1 red pepper, chopped |
| 6 g | 1 teaspoon salt |
| 4 g | 2 teaspoons curry powder |
| 55 g | 1/4 cup light mayo |
| 1 mango, finely diced |
Method: 3 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Brilliant recipe - I am always looking for different things to do with eggs as my flock of 11 seem to be in overtime at present, so always a stack of eggs. I will definitely be making this today, but leaving in the yolks..... My daughter would refuse to eat ” — a cook, 5.0★
“This looks like quite the perfect quick and easy lunch. I love eggs - including yolks! - but obviously egg whites are my favorite part. Not gross at all :) I found that mango goes very well with savory dishes. It's so yummy with chicken or shrimps for instance” — a cook, 5.0★