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Curried Egg Salad Sandwiches

Yield 4 servings (serving size: 1 sandwich)
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.

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

Oxmoor House Healthy Eating Collection