Rating: 3.5 stars
134 Ratings
  • 5 star values: 54
  • 4 star values: 23
  • 3 star values: 25
  • 2 star values: 24
  • 1 star values: 8

There are egg salads. And then there are egg salads. Our recipe, with curry powder and chopped fresh chives, practically begs to be tucked between two pieces of pumpernickel bread and packed for lunch. It’s at once a simple and sophisticated spin on the classic sandwich. To make a single serving, as opposed to the four sandwiches our recipe delivers, hard-boil two eggs, chop them, and mix them a scant spoonful of mayonnaise, a dash of curry, and a sprinkle of chives. And feel free to upgrade our basic formula with any accompaniments you love, from sliced tomatoes or cucumbers to golden raisins or diced celery.


Credit: Charles Masters

Recipe Summary test

10 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

345 calories; fat 26g; saturated fat 5g; cholesterol 430mg; sodium 655mg; protein 15g; carbohydrates 14g; sugars 1g; fiber 2g; iron 3mg; calcium 77mg.