Nutritional Info

Nutrition Facts

Serving Size 1 (120g)

Calories 102
Calories from Fat 19 (18%)
Amount Per Serving %DIV
Total Fat 2.1g 3%
Saturated Fat 1.1g 6%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 25.2mg 8%
Sodium 76mg 3%
Potassium 150.3mg 3%
Total Carbohydrate 15.6g 5%
Dietary Fiber 1.2g 5%
Sugars 4.5g
Protein 3.2g 6%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
This spicy recipe really kicks plain old egg salad up a notch! It is always very popular when I serve it.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
2   zucchini, cut into short, matchsticks
1   bunch of watercress or arugula
1   handful of fresh cilantro, finely chopped
1/2 Teaspoon(t)  salt
4 Tablespoon(T)  plain yogurt
1 Tablespoon(T)  yellow curry paste
1   onion, chopped
1 Tablespoon(T)  vegetable or peanut oil
6   eggs
3 Tablespoon(T)  vegetable oil
1 Teaspoon(t)  rice vinegar
1 Teaspoon(t)  fish sauce
1   green chili, seeded and diced


Put the eggs in a pan, cover with cold water, and bring to a boil. Let simmer for 12 minutes, then drain and rinse in cold water. Shell and halve.

Meanwhile, heat the oil in a medium skillet and saute the onion gently until softened but not browned. Remove from the heat and stir in the curry paste. Let cool slightly before stirring in the yogurt, salt, and half the cilantro. Set aside.

Arrange the watercress and zucchini on a platter.

To make the dressing, mix together the green chile, fish sauce, vinegar, and oil and pour over the salad leaves.

Arrange the egg halves on top of the dressed salad leaves and spoon the yogurt mixture on top. Garnish with the remaining cilantro and serve.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Al's Curry Egg Salad
Enter multiple addresses on separate lines or separate them with commas.