Lap Band Recipe of the Week
Curried Egg Salad

Ingredients

• 7 hard-boiled eggs
• 1 teaspoon Dijon mustard
• 1/3 cup mayonnaise (preferably canola oil mayo)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 1/4 cup diced red onion
• 1/4 cup sweet relish
• 3 tablespoons diced red bell pepper
• 2 teaspoons white distilled vinegar

Instructions:

Chop eggs. Combine with remaining ingredients. Serve 1/2 cup.

Serving size ½ cup

Makes 6 servings
Per serving:
195 calories
5 gm. carbohydrate
12 gm. fat
245 mg. cholesterol
8 gm. protein
397 mg. sodium
Trace fiber

Note: To further reduce calories, substitute plain nonfat yogurt for the mayonnaise

Serving Suggestions:

• Serve on ½-1 toasted whole wheat English muffin ( if bread is tolerated)
• Lettuce wrap: roll egg salad in a Romaine lettuce leaf. Eat with a portion of fruit.
• Serve over 1 cup salad greens (ex: baby spinach or romaine). Garnish with orange slices.

Recipe adapted from Canyon Ranch.

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