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.

How to Make It

Step 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.

Step 2

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

Step 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

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