Curried Egg Salad

Name: Curried Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
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

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

Directions

Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

Health tip: A simple switch to low-fat mayonnaise will save 100 calories and more than 10 grams of fat per serving.

Nutrition Facts

1 open-faced sandwich: 273 calories, 20g fat (4g saturated fat), 188mg cholesterol, 284mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

Originally published as Curried Egg Salad in Taste of Home April/May 1993

Reviews

My Review

Click stars to rate

Average Rating:

ebramkamp

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.
JCV4

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.
sgronholz

May 4, 2017

I'm always looking for something a little different to make for our bagged lunches. This recipe is delicious!
AllisonO

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.
sfprincess

Jun 3, 2011

I love this recipe! I make it all summer long for lunch. :)
Lisateachs2

Aug 11, 2010

This is a nice change from traditional egg salad.
karen8666

Jan 21, 2010

Loved it. Found it excellent served cold on whole grain bread.