Curried Egg Salad
A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio
Ingredients
- 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
- Optional: Tomato slices and cracked pepper
Reviews
Very tasty! I also added a little seasoned salt. The addition of the curry powder really added great flavor to the egg salad!
I loved this! I use brown sugar instead of honey and added a bit more curry! Great for hot weather with tall glass of ice tea!
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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.
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!
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.
Great taste! I made this for a potluck and we ate it on celery and crackers. Love the honey and curry in this recipe.
I'm always looking for something a little different to make for our bagged lunches. This recipe is delicious!
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.
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