Curried Olive Egg Salad
Total TimePrep/Total Time: 15 min.
- 6 hard-boiled large eggs, chopped
- 1/2 cup reduced-fat mayonnaise
- 1/3 cup chopped sweet onion
- 1/4 cup chopped pimiento-stuffed olives
- 1/2 teaspoon celery seed
- 1/2 teaspoon curry powder
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 8 pita pocket halves
- 8 lettuce leaves
- In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad.
Nutrition Facts2 filled pita pockets: 398 calories, 20g fat (4g saturated fat), 329mg cholesterol, 893mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2-1/2 fat, 1 medium-fat meat.
Apr 8, 2020
This was so good! Excellent flavors that go amazingly well. The only thing I did differently is use half Mayo/half Greek yogurt rather than low-fat Mayo (which I just don’t care for). I love it when you take a chance on a recipe and it turns out delicious and incredibly different. Thank you Anita!
Apr 27, 2017
I have to have green olives and curry in my egg salad and found this recipe that has both. It has just the right proportions of everything. I threw everything in my food processor and pulsed till everything was mixed. It is so good. A definite keeper! BTW--I did everything as recipe directed except I didn't put it in pitas....put in croissants.
Apr 11, 2013
I've tried to make egg salad sandwhiches many times before & it tasted like it was always missing something. We like the curry flavor & the pimentos give just a light amount of tang. Thanks for making a easy dinner a success!
Apr 11, 2013
My family & I loved this recipe. I've tried to make egg salad sandwhiches many times before & it tasted like it was always missing something. We like the curry flavor & the pimentos give just a light amount of tang. Thanks for making a easy dinner a success!