Egg salad gets a kick from curry powder, paprika and hot sauce. The zesty curried egg is well matched by hearty whole wheat bread and diced celery give this sandwich an extra crunch. This recipe comes to us from Jennifer of Appetite for Conversation.
- 5 eggs, hard-boiled, cooled and peeled
- 2 ½ tablespoons nonfat mayonnaise
- 1 tablespoon brown mustard
- 1 teaspoon curry powder
- 2 dashes hot sauce
- ¼ teaspoon paprika
- salt and pepper to taste
- 6 pieces whole wheat bread, toasted
- 1 celery stalk, diced
- 10 leaves baby spinach
Finely chop the hard-boiled eggs. In a medium bowl combine the chopped eggs, mayonnaise and brown mustard. Season the egg mixture with curry powder, hot sauce, paprika and salt and pepper to taste. Stir with a fork until mixed.
To assemble the sandwiches, place one third of the egg salad on one piece of toasted whole wheat bread. Top with some diced celery and baby spinach. Close the sandwich with another piece of toasted bread. Repeat process to complete the other two sandwiches and enjoy!
This Recipe's Ingredients:Spinach
Curried Egg Salad Sandwiches
Servings per Recipe:Amount per Serving
Calories from Fat: 98
Total Fat: 10.9g
Saturated Fat: 3.1g
Dietary Fiber: 5.1g
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