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TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

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

Nutritional Facts

1 open-faced sandwich: 273 calories, 20g fat (4g saturated fat), 188mg cholesterol, 284mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

Directions

  1. Mix first four ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato. Yield: 6 servings.
Originally published as Curried Egg Salad in Taste of Home April/May 1993


Reviews for Curried Egg Salad

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
sfprincess User ID: 2695305 1737
Reviewed Jun. 3, 2011

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

MY REVIEW
Lisateachs2 User ID: 1420750 198386
Reviewed Aug. 11, 2010

"This is a nice change from traditional egg salad."

MY REVIEW
karen8666 User ID: 4031330 2044
Reviewed Jan. 21, 2010

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

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