Curried Egg Salad Sandwich |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
8 large eggs |
1/3 cup(s) mayonnaise |
1 teaspoon(s) curry powder |
1 tablespoon(s) chopped fresh chives |
kosher salt and black pepper |
4 slice(s) pumpernickel bread |
4 large leaves bibb lettuce |
potato chips, for serving |
Directions:
1. 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.
2. 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.
|
|