Curried Egg Salad Sandwich

egg-salad-sandwich
Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 345 calories
    • Calories 230 calories from fat
    • 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

Ingredients

  1. Check 8 large eggs
  2. Check 1/3cup mayonnaise
  3. Check 1teaspoon curry powder
  4. Check 1tablespoon chopped fresh chives
  5. Check kosher salt and black pepper
  6. Check 4 slices pumpernickel bread
  7. Check 4 large leaves Bibb lettuce
  8. Check 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.