Directions:
- Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
- In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.25 Kcal (1399 kJ) | ||
| Calories from fat | 220.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.47g | 38% | |
|---|---|---|---|
| Cholesterol | 379.62mg | 127% | |
| Sodium | 412.87mg | 17% | |
| Potassium | 223.5mg | 5% | |
| Total Carbs | 14.13g | 5% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 15.68g | 31% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 3mg | 17% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 218.6 Kcal (915 kJ) | ||
| Calories from fat | 144.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16g | 38% | |
|---|---|---|---|
| Cholesterol | 248.28mg | 127% | |
| Sodium | 270.03mg | 17% | |
| Potassium | 146.17mg | 5% | |
| Total Carbs | 9.24g | 5% | |
| Sugars | 0.48g | 3% | |
| Dietary Fiber | 1.36g | 8% | |
| Protein | 10.26g | 31% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2mg | 17% | |
| Calcium | 52.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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