—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
- 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.
Originally published as Curried Egg Salad in Taste of Home April/May 1993
Reviews for Curried Egg Salad
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Reviewed Jun. 3, 2011
"I love this recipe! I make it all summer long for lunch. :)"
Reviewed Aug. 11, 2010
"This is a nice change from traditional egg salad."
Reviewed Jan. 21, 2010
"Loved it. Found it excellent served cold on whole grain bread."