Curried Rice Egg Salad


Curried Rice Egg Salad

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    Servings and Ingredients

    Serves 6
    1 (12 oz) package long grain and wild rice (plus ingredients called for on package)
    6 hard-cooked eggs
    1 c. low-fat plain yogurt
    1 ½ to 2 tsp curry powder
    2 c. chopped fresh broccoli (about 8 oz)
    6 large tomatoes
    spinach leaves, optional


    1. Cook rice according to package directions. Set aside.
    2. Slice 1 egg. Reserve slices. Chop remaining eggs.
    3. In a bowl, stir together yogurt and curry powder until well-blended.
    4. Stir in cooked rice, chopped eggs and broccoli.
    5. Cover and chill to blend flavors.
    6. Just before serving, cut each tomato into 6 sections and place on spinach leaves (if using).
    7. Top each tomato with 1-1/2 cups egg salad mixture.
    8. Garnish with halved reserved egg slices.
    9. Each serving has 786 mg potassium.

    Nutrition facts


    313 Calories per serving

    Amounts Per Serving

    • Total Fat: 7 g
    • Cholesterol: 215 mg
    • Sodium: 121 mg
    • Total Carbohydrates: 49 g
    • Protein: 15 g

    Recipe Source:

    American Egg Board.