Curried Egg Salad Sandwiches

recipe
Using some of the boiled egg yolks gives this salad mixture a creamy texture and rich flavor, much as a full-fat egg salad would have.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 211
Fat 3.9 g
Satfat 0.8 g
Protein 11.9 g
Carbohydrate 31.6 g
Cholesterol 106 mg
Iron 1.6 mg
Sodium 618 mg
Caloriesfromfat 17 %
Fiber 2.3 g
Calcium 100 mg

Ingredients

6 hard-cooked large eggs
1 tablespoon finely chopped red onion
1 tablespoon sweet pickle relish
3 tablespoons low-fat mayonnaise
1/4 teaspoon salt
1/4 teaspoon ground curry
1/8 teaspoon freshly ground black pepper
4 leaves green leaf lettuce
4 English muffins, split and toasted

Preparation

Cut eggs in half lengthwise, removing yolks. Reserve 4 egg yolks for another use. Chop whites and remaining 2 yolks. Combine egg, onion, and relish in a small bowl.

Combine mayonnaise, salt, curry, and pepper; add to egg mixture.

Place 1 lettuce leaf on the bottom half of each English muffin. Spoon one-third egg salad over leaves, and top with remaining muffin halves.

Note:

Oxmoor House Healthy Eating Collection

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note