Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT 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. Serve it on sandwiches, stuffed into tomatoes or on top of salad greens accompanied with tomatoes or avocados.

Curry Powder

In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.

Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.

It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.


Curried Egg Salad

Servings = 2 | Serving size =about 2 cups salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipes keeps well in the refrigerator for up to three days.

1 quart water
4 large eggs
1 cup frozen peas
1 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 the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place the eggs 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 407 Calories from Fat 219
  % Daily Value
Total Fat 25g 38%
    Saturated Fat 6g 28%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 432mg 144%
Sodium 545mg 23%
Total Carbohydrates 27g 9%
    Dietary Fiber 6g 23%
    Sugars 9g  
Protein 21g  
Vitamin A 71% Vitamin C 171%
Calcium 10% Iron 23%
Vitamin K 6 mcg Potassium 656 mg
Magnesium 88 mg