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 first four 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.
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.
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