Curried Egg Salad Sandwich

Curried Egg Salad Sandwich is a main course that serves 4. One portion of this dish contains about 17g of protein, 30g of fat, and a total of 455 calories. For 86 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 367 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have bread, eggs, radish leaves, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodie Crush. Overall, this recipe earns a pretty good spoonacular score of 63%. Similar recipes are Curried Egg Salad Sandwich, Curried Egg Salad Sandwich For One, and Curried egg mayo sandwich topper.

Servings: 4

 

Ingredients:

8 slices english muffin bread (4 slices if serving open face)

2 tablespoons butter (if desired)

½ teaspoon McCormick Gourmet Hot Madras Curry Powder

8 large eggs

¼ teaspoon kosher salt and freshly ground black pepper

1/3 cup mayonnaise

¼ teaspoon McCormick Gourmet Onion Powder

Watercress leaves and radish sprouts for garnish

Equipment:

sauce pan

bowl

Cooking instruction summary:

Place the eggs in a saucepan and fill with water to cover the eggs by inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.Mix the curry mayonnaise into the mashed eggs and season to taste.Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.

 

Step by step:


1. Place the eggs in a saucepan and fill with water to cover the eggs by inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper.

2. Add more seasonings to taste.

3. Mix the curry mayonnaise into the mashed eggs and season to taste.Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.


Nutrition Information:

Quickview
472k Calories
18g Protein
31g Total Fat
28g Carbs
11% Health Score
Limit These
Calories
472k
24%

Fat
31g
48%

  Saturated Fat
9g
59%

Carbohydrates
28g
10%

  Sugar
4g
5%

Cholesterol
394mg
132%

Sodium
746mg
32%

Get Enough Of These
Protein
18g
37%

Selenium
47µg
68%

Vitamin B2
0.62mg
36%

Manganese
0.71mg
35%

Vitamin K
34µg
33%

Phosphorus
290mg
29%

Folate
96µg
24%

Iron
3mg
21%

Vitamin B1
0.31mg
21%

Vitamin B5
2mg
20%

Vitamin B3
3mg
17%

Vitamin B12
0.92µg
15%

Vitamin A
730IU
15%

Vitamin D
2µg
14%

Calcium
138mg
14%

Zinc
2mg
13%

Vitamin E
1mg
13%

Vitamin B6
0.24mg
12%

Fiber
2g
10%

Magnesium
38mg
10%

Copper
0.17mg
8%

Potassium
250mg
7%

covered percent of daily need
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Food Trivia

Hot dogs were of the first food eaten on the moon. Apollo 11 astronauts Neil Armstrong and “Buzz” Aldrin Jr. ate hot dogs on their 1969 journey.

Food Joke

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