Curried Egg Salad Recipe
- 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 each: 285 calories, 21g fat (4g saturated fat), 219mg cholesterol, 311mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 9g protein .
Reviews for Curried Egg Salad
"I love this recipe! I make it all summer long for lunch. :)"
"This is a nice change from traditional egg salad."
"Loved it. Found it excellent served cold on whole grain bread."