Curried Egg Salad Sandwich
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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.
- Per Serving
- Calories 345Calories From Fat 230
- Fat 26g
- Sat Fat 5g
- Cholesterol 430mg
- Sodium 655mg
- Protein 15g
- Carbohydrate 14g
- Sugar 1g
- Fiber 2g
- Iron 3mg
- Calcium 77mg
What does this mean? See Nutrition 101 .
This egg salad is also delicious served over mixed greens dressed with lemon juice and olive oil.