Curried Egg Salad Sandwich

Photo: psfreeman

This egg salad is also delicious served over mixed greens dressed with lemon juice and olive oil. Recipe by Dawn Perry, April 2011; from the Real Simple website:

Yield: 4 servings
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  • 8 large eggs
  • 1/3 cup(s) mayonnaise
  • 1 teaspoon(s) curry powder
  • 1 tablespoon(s) chopped fresh chives
  • Kosher salt and black pepper
  • 4 slice(s) pumpernickel bread
  • 4 large leaves Bibb lettuce
  • Potato chips, for serving


  1. 1. Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
  2. 2. In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chips.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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