Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"There are few things so pleasant as a picnic eaten in perfect comfort." -W. Somerset Maugham, Author

The refrigerator light goes on...

I love egg salad and this curried version is fantastic.

This version is meant to be a complete meal with great quality protein, veggies, legumes and nuts. A great way to improve your Mediterranean diet score in a dish that crosses Western and Indian recipes. This is a great salad as four servings on sandwiches, stuffed into tomatoes, or on top of salad greens accompanied with tomatoes, avocados, and cucumbers.

There's a great balance of flavors with the creamy eggs, spicy curry, sweet peppers, savory cashews, and sharpness of the shallots. The perfect translation of Mediterranean diet for the American kitchen.


Curried Egg Salad

Servings: 2 | Serving size: about 2 cups salad

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well in the refrigerator for up to three days.

Curried Egg Salad recipe from Dr. Gourmet


  • 1 quart water
  • 4 large eggs
  • 1 cup frozen peas
  • 1 large rib celery (diced)
  • 1 small shallot (minced)
  • 1/4 large red bell pepper (diced)
  • 1/4 large green bell pepper (diced)
  • 1/4 cup raw unsalted cashew pieces
  • 1 tsp curry powder
  • 3 Tbsp reduced fat mayonnaise
  • 1/8 tsp salt
  • fresh ground black pepper to taste

Place the water in a large stock pot over high heat. 

When the water boils add the eggs in their shells. 

Let the eggs boil for 3 minutes. 

Remove from the heat and let stand in the hot water for 12 minutes. 

Run cold water over the eggs and then place in the refrigerator to cool. 

After the eggs are cool peel them and place in a bowl. 

Using a fork break up the eggs into small pieces. 

Add the celery, shallot, red pepper, green pepper, cashews, curry powder, mayonnaise, salt and pepper to the bowl.

Fold together until well blended. 

Chill before serving. 

Nutrition Facts

Serving size: about 2 cups salad

Servings: 2

Amount Per Serving

Calories 350 Calories from Fat 180
% Daily Value
Total Fat 20g 26%
    Saturated Fat 5g 25%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 375mg 126%
Sodium 350mg 15%
Total Carbohydrates 24g 9%
    Dietary Fiber 7g 24%
    Sugars 9g
Protein 20g
Vitamin A 26% Vitamin C 82%
Calcium 8% Iron 24%
Vitamin K 40mcg Potassium 600mg