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
- Tomato slices and cracked pepper, optional
Reviews
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.
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.