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:
covered percent of daily need
