Curried Egg Salad
Total TimePrep/Total Time: 15 min.
- 1/2 cup mayonnaise
- 1/2 teaspoon ground curry
- 1/2 teaspoon honey
- Dash ground ginger
- 6 hard-boiled large eggs, coarsely chopped
- 3 green onions, sliced
- 6 slices whole wheat bread
- Tomato slices and cracked pepper, optional
- Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.
Nutrition Facts1 open-faced sandwich: 273 calories, 20g fat (4g saturated fat), 188mg cholesterol, 284mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.
Oct 14, 2019
Deliciously different. Did not add honey, but did add more veggies...finely diced red onion, celery, and seeded cucumber. Additional black pepper and tomatoes add a yummy accent.
May 27, 2019
I made this for lunch for both my husband and I, it was delicious and such a nice change of pace. I love the curry and the added sweetness from the honey. This recipe is a keeper!
Apr 25, 2019
I had extra hard boiled eggs and was looking for something different. This was delicious. My husband loves curry and I think it's okay. This recipe has just the right amount to please both our palates. The only change I made was to add some freshly ground black pepper.
May 20, 2017
Great taste! I made this for a potluck and we ate it on celery and crackers. Love the honey and curry in this recipe.
May 4, 2017
I'm always looking for something a little different to make for our bagged lunches. This recipe is delicious!
Apr 27, 2017
A nice change of pace for a quick, light lunch or dinner. The hardest part of this recipe was peeling the eggs! I think the only thing I would change is to add a sprinkling of salt or perhaps a small squeeze of yellow mustard to give it a little depth.
Jun 3, 2011
I love this recipe! I make it all summer long for lunch. :)
Aug 11, 2010
This is a nice change from traditional egg salad.
Jan 21, 2010
Loved it. Found it excellent served cold on whole grain bread.