Curried Egg Salad Recipe
—Joyce McDowell, West Union, Ohio.
- 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
- 1. 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.
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.
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