Curried Egg Salad Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 3.9g
  • Saturated fat: 0.8g
  • Protein: 11.9g
  • Carbohydrate: 31.6g
  • Cholesterol: 106mg
  • Iron: 1.6mg
  • Sodium: 618mg
  • Calories from fat: 17%
  • Fiber: 2.3g
  • Calcium: 100mg


  • 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


  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.
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