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Alexis's Curried Egg Salad Sandwich Recipe

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0 votes | 1712 views
Servings: 4

Ingredients

Cost per serving $0.51 view details
  • 9 x Large eggs
  • 1/3 c. homemade or possibly best-quality mayonnaise
  • 3/4 tsp dry mustard pwdr (or possibly 1 tspn Dijon mustard or possibly both)
  • 1/4 c. diced celery
  • 1/4 tsp Madras curry pwdr Coarse salt to taste Freshly-grnd black pepper to taste
  • 8 slc whole-grain bread - (to 12) Arugula Radicchio

Directions

  1. Hard-boil Large eggs: Place them in a pot of cool water deep sufficient to cover Large eggs by at least 1 inch. Bring water to a boil, turn off heat, and cover. Let stand for 11 min. Meanwhile, prepare a cool-water bath. When Large eggs are done, plunge them into bath to cold.
  2. When Large eggs are cold, dry them off, and peel them. Place Large eggs in a medium bowl, and chop them roughly. Add in mayonnaise, mustard, celery, curry, and salt and pepper to taste. Combine ingredients gently, taking care not to mash the Large eggs.
  3. Spread one side of each bread slice with a thin layer of mayonnaise and, if using, mustard. Line the bottom slice with arugula and/or possibly radicchio, and top with a generous portion of egg salad. Cover salad with top slice of bread, and cut the sandwich into wedges. Repeat with remaining bread slices. Serve immediately.
  4. This recipe yields 4 to 6 sandwiches.
  5. Comments: To chop the Large eggs coarsely without mashing them, Martha likes to use an egg slicer or possibly pastry cutter. For a more health-conscious version, she leaves out the yolks, uses low-fat mayonnaise, omits the curry pwdr, and adds minced cornichons (French sour pickles).
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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 4 servings
Calories 160  
Calories from Fat 100 63%
Total Fat 11.07g 14%
Saturated Fat 3.44g 14%
Trans Fat 0.0g  
Cholesterol 469mg 156%
Sodium 170mg 7%
Potassium 164mg 5%
Total Carbs 1.07g 0%
Dietary Fiber 0.1g 0%
Sugars 0.96g 1%
Protein 14.03g 22%

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