Thai Curry Egg Salad Cups

Egg salad is one of my go-to proteins when meal prepping for lunch. Recently, I came up this spin that packs so much flavor. 


For those in a weight loss phase, this is a great go-to because it is low carb and super filling. Each half of the bell pepper takes the role of bread and makes a sweet and crunchy vessel to put the egg salad in.recipe (serves 3) 

Recipe (serves 3)

Prep and Cook Time: 30 minutes


-6 eggs, hard boiled (Linked: How to Make Perfect InstantPot hard boiled eggs) 

-1/4 cup avocado oil mayo

-2 tsp. curry powder

-1 tsp. cayenne pepper 

-juice of one lime 

-3 medium red peppers, cleaned, sliced in half 


1. Roughly chop the hard boiled eggs and place in a large bowl. 

2. Add the following: mayo, juice of lime, curry powder, cayenne pepper and mix with the eggs until fully combined. 

3. Place the egg salad into each half of the red pepper. 

NUTRITION FACTS (each serving): 320 calories, 10 grams carb (3 fiber), 26 grams fat, and 14 grams protein. 

Macrobalanaced Tip:  I paired this with a side salad topped with smoked jalapeno sauerkraut. This is a very low carb meal, so if you need more carbohydrate, feel free to add to whole wheat bread and slice the bell pepper to add in to the sandwich.