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Curried Egg Salad Sandwich

Curried Egg Salad Sandwich
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Serves 4| Hands-On Time: | Total Time:


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


  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.
By April, 2011

Nutritional Information

  • 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 .

Quick Tip

Blue bowl of lemons and lemon juice
This egg salad is also delicious served over mixed greens dressed with lemon juice and olive oil.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.