Curried Egg Salad Recipe

 Curried Egg Salad Recipe Curried Egg Salad Recipe photo by Taste of Home Rating 5

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—Joyce McDowell, West Union, Ohio.

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Curried Egg Salad Recipe
  • Prep/Total Time: 15 min.
  • Yield: 6 Servings
    •
15 15

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 teaspoon honey
  • 1/2 teaspoon ground curry
  • Dash ground ginger
  • 6 hard-cooked eggs, coarsely chopped
  • 3 green onions, sliced
  • 6 slices whole wheat bread
  • Sliced tomato, optional

Directions

  • In a large bowl, combine the mayonnaise, honey, curry and ginger. Stir in eggs and green onions. Divide among bread slices. Top with a tomato slice if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 285 calories, 21 g fat (4 g saturated fat), 219 mg cholesterol, 311 mg sodium, 15 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Curried Egg Salad in Taste of Home April/May 1993

Tip

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia

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Reviews for Curried Egg Salad

Curried Egg Salad Recipe

Curried Egg Salad

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(1-3) of 3 reviews

Reviewed on Jun. 03, 2011 by sfprincess

I love this recipe! I make it all summer long for lunch. :)

Reviewed on Aug. 11, 2010 by Lisateachs2

This is a nice change from traditional egg salad.

Reviewed on Jan. 21, 2010 by karen8666

Loved it. Found it excellent served cold on whole grain bread.

 
 

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