Curried Egg Salad Sandwich

Curried Egg Salad Sandwich
Charles Masters
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

8
large eggs
1/3
cup
mayonnaise
1
teaspoon
curry powder
1
tablespoon
chopped fresh chives
kosher salt and black pepper
4
slices pumpernickel bread
4
large leaves Bibb lettuce
potato chips, for serving

Directions

  1. Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
  2. In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chips.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 230
  • Fat 26 g
  • Sat Fat 5 g
  • Cholesterol 430 mg
  • Sodium 655 mg
  • Protein 15 g
  • Carbohydrate 14 g
  • Sugar 1 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 77 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments