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Curried Olive Egg Salad Recipe

Curried Olive Egg Salad Recipe photo by Taste of Home

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Accessorizing the humble egg salad sandwich with olives, curry powder and celery seed really bumps up the flavor of lunch.—Anita Doyle, Dodgeville, Wisconsin

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Curried Olive Egg Salad Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

6 hard-cooked eggs, chopped
1/2 cup reduced-fat mayonnaise
1/3 cup chopped sweet onion
1/4 cup chopped pimiento-stuffed olives
1/2 teaspoon celery seed
1/2 teaspoon curry powder
1/4 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon salt
8 pita pocket halves
8 lettuce leaves

Directions

In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad. Yield: 4 servings.

Nutritional Facts 2 filled pita pockets equals 398 calories, 20 g fat (4 g saturated fat), 329 mg cholesterol, 893 mg sodium, 38 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2-1/2 fat, 1 medium-fat meat.

Originally published as Curried Olive Egg Salad in Country Woman August/September 2011, p53

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Curried Olive Egg Salad

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Reviewed on Apr. 11, 2013 by JennTats

I've tried to make egg salad sandwhiches many times before & it tasted like it was always missing something. We like the curry flavor & the pimentos give just a light amount of tang. Thanks for making a easy dinner a success!

Reviewed on Apr. 11, 2013 by JennTats

My family & I loved this recipe. I've tried to make egg salad sandwhiches many times before & it tasted like it was always missing something. We like the curry flavor & the pimentos give just a light amount of tang. Thanks for making a easy dinner a success!