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Curry Egg Salad
Prep Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
2
Servings
Author:
Nick Evans
Curry egg salad that’s perfectly crunchy and savory with just enough curry spice. Served on simple toast always and forever.
Ingredients
2
large eggs
,
cooked
¼
cup
diced celery
,
1 stalk
2
tablespoons
scallions
,
1-2 scallions
2
tablespoons
mayonnaise
1
teaspoon
Dijon mustard
½
teaspoon
curry powder
Salt and pepper to taste
4
slices
toasted bread
Fresh arugula
Instructions
Add eggs to a pot and cover by at least an inch of cold water. Bring to a boil over high heat, cover, remove from heat, and let sit for 11-12 minutes.
Remove the eggs with a slotted spoon and transfer to an ice water bath to cool. When eggs are cool, gently crack and peel.
In a bowl, mix together celery, scallion, mayo, mustard, curry powder, and a pinch of salt and pepper. Add eggs and gently mash.
Serve egg salad on toast with fresh arugula.
Notes
Recipe from
Easy Gourmet
.
Nutrition
Serving:
1
Sandwich
|
Calories:
318
kcal
|
Carbohydrates:
28
g
|
Protein:
12
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.1
g
|
Cholesterol:
170
mg
|
Sodium:
455
mg
|
Potassium:
203
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
371
IU
|
Vitamin C:
2
mg
|
Calcium:
109
mg
|
Iron:
3
mg